Mexican Lasagna

1lb ground beef
1 pkg taco seasoning
1 can Rotel
1 can corn, drained
1 can black beans, rinsed
8 8in flour tortillas
2 1/2 cups shredded Cheddar or Mexican blend cheese


Preheat oven to 425 degrees.

Preheat large skillet over medium high heat. Brown ground beef, 5 minutes, drain.  Add taco seasoning, Rotel, corn and black beans. Heat mixture through, about 2 to 3 minutes.

Coat a shallow baking dish in non-stick spray. Cut tortillas in half or quarters to make them easier to layer.  Build lasagna in layers of meat mixture, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.  Serve alone or with toppings of sour cream or guacamole.