Very easy and everyone loves this dish, especially my husband and the kids! You can change up the ingredients to your liking and make it your own.
2 lbs ground beef (you can use ground turkey or a mixture of both)
1 small onion, chopped
2 cups salsa (I like Herdez Roasted Salsa Rojo)
1 envelope taco seasoning (or 4 tbsp)
1 can black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 cup corn
3 cups shredded Mexican Cheese
9 flour tortillas
Preheat oven to 350°. Pull out your 9x13 baking dish and spray with cooking spray.
In large sauté pan, heat a two count of olive oil over medium heat. Add onions and cook until soft, about 5 to 7 minutes. Add ground beef to onions and cook until no longer pink. Drain. Stir taco seasoning into meat/onion mixture. Add salsa, black beans, enchilada sauce & corn to beef mixture. Turn heat on low to heat mixture through. Taste for seasoning, may need pepper.
Depending on your dish you may arrange the tortillas differently, but I put one whole tortilla in the center of the dish, then cut two tortillas in half and place the straight sides along the sides of the pan. The goal is a layer of tortillas. On top of the first layer of tortillas, evenly spread 1/3 of the meat mixture and then sprinkle with 1 cup of cheese. Repeat layers again: first tortillas, then meat, finally cheese and then one more time, total of three layers of goodness.
Spray one side of aluminum foil with cooking spray (so cheese doesn't stick) and cover Mexican lasagna. Bake covered for 30 minutes, then uncovered for 10 minutes or until cheese is bubbly. Remove from oven and let stand for 10 minutes before cutting to serve. Enjoy.