Mexican Lasagne - cooking recipe

Ingredients

2 teaspoons club house chili powder
1 teaspoon club house ground cumin
1 teaspoon club house minced garlic
1/2 teaspoon club house oregano leaves
1/2 teaspoon club house crushed red pepper flakes (optional)
1 lb lean ground beef
1/2 cup chopped onion
680 ml tomato sauce
540 ml black beans, drained and rinsed
3/4 cup frozen corn kernels
127 ml chopped green chilies, with juice
8 flour tortillas
2 cups shredded cheddar cheese

Preparation

In large skillet, brown beef and onion over med-hi heat; drain. Stir in tomato sauce, beans, corn and green chilies. Stir in all spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
Spread 2/3 cup (150 mL) beef mixture on bottom of lightly greased 13x9 in/ 34x22 cm baking dish. Top with 4 tortillas, overlapping as needed. Layer with 1/2 of remaining beef mixture and 1/2 of cheese. Repeat with remaining tortillas, beef mixture and cheese.
Bake in preheated 350\u00b0F (180\u00b0C) oven 15 minutes or until heated through. Let stand 5 minutes before serving.