Jc's Mexican Lasagna

This is a JC recipe - I have lost the original recipe and thought I better put it down before "Mommy Brain" took over.

• Ready In: 1 hr 5 mins
• Serves: 9
• Yields: 9 slices

Ingredients

• 12  corn tortillas
• 1  lb ground beef (cooked and drained)
• 2 (10 ounce) cans  enchilada sauce (any variety, I use one mild and 1 medium and mix them)
• 1 (15 ounce) can corn
• 1 (15 ounce) can black beans
• 2  cups  low-fat Mexican cheese blend

Directions

1. Brown and drain beef. Return to pan and add 1 can of enchilada sauce, beans and corn to pan. Simmer for 15 minutes.
2. In an 8x8-inch pan layer 4 tortillas beef/bean mixture & a half cup of cheese. Continue layering and top with remaining cheese.
3. Bake for 35 minutes at 350°F or until bubbling around edges.
4. After removing from oven let sit for 15 minutes then serve. Can top with sour cream, lettuce, tomato & salsa if desired.