Cheesy Enchilada Casserole (Mexican Lasagna)

Ingredients:

1 pound lean ground beef
16oz salsa (We like the Herdez brand medium spice)
1 (15 oz) can black beans, drained and rinsed
3/4 cup sour cream
2 tablespoons taco seasoning
1/4 teaspoon Cumin
6 soft taco size flour tortillas
2 cups shredded Mexican cheese blend ( or your favorite cheese)

Directions:

1. Preheat oven to 400 degrees F. In a large skillet, brown and crumble ground beef and onion, over medium-high heat, until meat is no longer pink. Drain fat.
2. Stir in salsa, beans, cheese whiz, sour cream, taco seasoning and cumin. Stir well and cook for 5 minutes. Remove from heat.
3. Spray a 9×9 inch or 2qt baking dish with cooking spray. Spoon a 1/3 of meat mixture in the bottom. Sprinkle with 1/2 cup of cheese. Layer 3 flour tortillas over the top. ( you will have to cut one of the tortillas so they fit ) Spoon another 1/3 of meat mixture on top of the tortillas, then sprinkle another 1/2 cup of cheese. Do one more tortilla layer, the last of the meat mixture and sprinkle the rest of the cheese on top.
4. Bake for 20 minutes or until cheese has melted and it’s hot and bubbly. Let stand 5 minutes or so before slicing. Serve and enjoy!

My family would rate this 5 out of 5 stars

 *Can be turned into burritos instead so the tortillas don't go soggy.