Gluten Free Mexican Lasagna - cooking recipe

Ingredients

2 (15 ounce) cans chili without beans (such as Wolf(R))
1 (15 ounce) can black beans, drained
1 small onion, chopped
12 corn tortillas, or as needed
3 cups shredded sharp Cheddar cheese, divided

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix chili, black beans, and onion together in a bowl.
Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.