Mexican Lasagna
1 lb. hamburger meat
2 T. chopped onion
1 can corn, drained
1 can petite diced tomatoes, drained
1 can petite diced tomatoes, drained
2 cups shredded cheese
(black olives, optional)
Turn on the oven to 350 and let it preheat while you "assemble" the lasagna. Cook the beef and onion together in a skillet. Add in the water and taco seasoning and cook it according to the seasoning directions. Once it is ready, stir in the tomatoes and corn.
In a regular sized cake pan (9x13), spray it with cooking spray and then place 2 tortillas in it. Then top with half of the meat mixture and then a third of the can of beans, and then about 1/2 c. of cheese. Repeat the layers. Use the rest of the beans for the top layer and then top with cheese. Bake for 30 minutes.
This is a very filling meal.
