Mexican Lasagna

Charlie said it was good.  I was not impressed. I doubt I will make it again unless he asks.

 MEXICAN LASAGNA

Mexican Lasagna is made with layer upon layer of spectacular south-of-the-border flavors. A drool worthy dish with just enough heat to wake up your taste buds, you will surely beat the picky palates in your house with this fabulous casserole that takes 15 minutes of prep and 15 minutes to bake.PREP TIME: 15 MINSCOOK TIME: 15 MINSTOTAL TIME: 30 MINS

INGREDIENTS

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1/2 small yellow onion, grated or finely chopped
• 2 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon New Mexico chile powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 1/2 cups frozen sweet corn
• 1 (4 oz) can fire roasted diced green chiles
• 1 (10 oz) can enchilada sauce 
• 12 8” large flour tortillas
• 8 ounces Pepperjack cheese, shredded
• 4 ounces Colby Jack cheese, shredded
• 6 oz can sliced olives, drained
• 2 scallions, finely chopped
• 2 tablespoons chopped cilantro

INSTRUCTIONS

1. Preheat oven to 425°F.
2. Brown beef, onion, paprika, cumin, chili powder, salt and pepper to skillet.
3. Add tomatoes, beans and corn, cook briefly
4. Pour enough enchilada sauce in bottom of 9x13 pan to just coat. Top with layer of tortillas. 9x13 baking pan.
5. Top with half of the beef mixture over top of the tortillas,Add another layer tortillas, top with  about 1/3 more of the enchilada sauce  Sprinkle oneh of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture
6. Top with layer tortillas. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
7. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.