Ingredients:
2 lbs lean ground beef
1 small white onions, chopped
2 cups cooked rice
1 (10 3/4 ounce) cans condensed cheddar cheese soup or 1 (10 3/4 ounce) cans nacho cheese soup
1 (1 1/4 ounce) packets taco seasoning
12 burrito-size flour tortillas
1 (16 ounce) salsa
1 (15 ounce) cans black beans, drained
1 (29 ounce) cans corn, drained
4 cups shredded cheddar cheese
1 (10 ounce) cans enchilada sauce
2 tablespoons cilantro
Directions:
Preheat oven to 350.
In a large skillet, brown ground beef with onion; drain. Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning. Mix together well.
Lightly spray a lasagna pan/ 13″ x 9″ pan with nonstick cooking spray.
Line bottom of pan with 4 of the tortillas.
Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.
Cover again with 4 more of the tortillas and repeat these layers again.
Finally, top with the last 4 remaining tortillas. Pour entire can of enchilada sauce over top. Sprinkle with remaining 2 cups cheese and cilantro.
Bake at 350 for about 25 minutes.
Serve with a dallop of sour cream, if desired.
Servings: 9
Time preparation: 15 min.
Time total: 40 min.