Mexican Lasagna

2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce
1 (14-oz) can diced tomatoes
1 cup frozen corn kernels
Salt
12 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Brown ground beef and season with chili powder, cumin, and red onion. Add taco sauce and tomatoes, black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with cooking spray or about 1 tablespoon of oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers starting with tortillas then meat mixture then cheese, repeat. End with a third layer of tortilla's and cheese. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.