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Mexican Lasagna



2.25lbs Ground Chuck
1 (16 oz) Can Black Beans, Drained and Rinsed
2 T Chili Powder
1 t Garlic Powder
1/4 t Onion Powder
1/4 t Dried Oregano
1/2 t Paprika
3 t Cumin
1 t Black Pepper
1/2 t Cayenne Pepper
1 T Minced Garlic
1/2 C Water
1 (24 oz) Jar Salsa
1 C Sliced Green Onion
1 (12 oz) Container Light Sour Cream
3 C (9 oz) Shredded Colby Jack Cheese
18 (6 in) Corn Tortillas (See Note)

Cook ground chuck over medium heat until brown. Drain. Add black beans, chili powder, garlic powder, onion powder, dried oregano, paprika, cumin, black pepper, cayenne pepper, minced garlic, and water.

Simmer for 10 minutes or until most of the liquid is gone.

Spray the bottom of a lasagna pan with non-stick spray. Place 1/3 of the tortillas in the bottom of the pan. Top tortillas with 8 oz (1/3) of the salsa. Spread 1/2 of the meat mixture on the salsa. Drop 1/2 the sour cream, in small spoonfuls, over the meat. Sprinkle with half the green onions. Sprinkle with 1/3 of the cheese. Repeat layer.

Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese. Cover with foil and bake in 375F oven for 15 minutes. Remove foil and cook for additional 15 minutes.

NOTE: I ended up only needing 12 tortillas instead of 18.

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