Mexican Beef and Bean Lasagna

This is a very good tasting make ahead meal.
You can make this as spicy hot as you like,
I tend to make this on the mild side to let the
flavors of the refried beans and beef shine along
with the good and gooey cheddar cheese.
Don't be put off on the amount of ingredients,
this lasagna is really a snap to put together.

Ingredients:
2 cups canned crushed tomatoes
4 tablespoons corn starch
2 tablespoons ground cumin
1 teaspoon Mexican oregano
1 teaspoon chili powder
1/2 teaspoon garlic powder
Cooking spray for coating dish
12 corn flour tortillas
1 cup canned refried beans
1 cup cooked ground beef
1 cup jarred mild or hot salsa
2 cups shredded cheddar cheese
1 cup chopped white onion
1 cup chopped green pepper
1 cup shredded sharp cheddar cheese

Directions:
In a mixing bowl combine crushed tomatoes,
corn starch, cumin, oregano, chili powder,
garlic powder and mix well, set aside.
Preheat oven to 400 degrees F.
Spray the bottom of a 9"x14" glass baking dish
with cooking spray and place 8 tablespoons
of the spiced up crushed tomatoes in dish.
Arrange 4 tortillas in dish to cover bottom.
Place in refried beans and ground beef,
sprinkle with a layer of shredded cheddar cheese.
Cover with 4 more tortillas and then the salsa,
onions,  peppers, and more shredded cheese.
Place the remaining crushed tomatoes on top
trying to cover all of the corn flour tortillas.
Top with 1 cup shredded sharp cheddar cheese.
Cover with aluminum foil and bake for about 1 hour
or until cheese is melted and lasagna is heated through.
Remove from oven and let cool for 1 hour.
Cover with plastic wrap and refrigerate overnight.
Reheat in a microwave oven and serve.


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