Mexican Lasagna

2 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and Pepper – to taste
1 medium red onion, chopped
1 (15-ounce) can refried beans
½ - 8 ounce container of Sour Cream
1 cup mild taco sauce
1 cup frozen corn kernels
Salt and Pepper to taste
8 (8 inch) flour tortillas or corn tortillas
2 cups shredded Sharp Cheddar
2 cups Mexican blend cheese
2 scallions, finely chopped

Preheat the oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and red onion – cook until translucent. In the pan (with the onions) brown the meat, once browned, drain (if needed) the meat and onions to get rid of excess liquid.

Season with chili powder, cumin, taco sauce, salt and pepper and simmer for 10 minutes. In a small pan warm the beans, sour cream and a hand full of the Mexican blend cheese – stir until blended together. Warm the Corn in microwave so it is not frozen before it is layered in the dish.

Coat a 9x13x2 pan with non-stick spray. Cut the tortillas in quarters to make them easier to layer. Build lasagna in layers of tortillas, then ½ meat, beans, corn, then Mexican cheese blend. Repeat with tortillas, rest of the meat and top with cheddar cheese. Bake lasagna 15 to 20 minutes until cheese is brown and bubbly. Top with the scallions and serve.
Adapted from Rachael Ray’s recipe