Mexican Lasagna

I got this from Rachel Ray's 30 minute meals and adapted it to my own liking.

What you need:

• 2 pounds ground turkey (or chicken or beef, whichever you prefer. We've found that the turkey tastes best!)
• 2 tablespoons chili powder
• 1/2 red onion, chopped (I hate onions, so I don't use these, but the recipe called for it)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 taco seasoning packet
• 1 cup frozen corn kernels (or 1 can drained corn)
• 8-12 Tortillas (I use corn, but flour would be fine)
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped (optional for the top, I always forget!)

What to do:

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add meat and season with chili powder and red onion. Brown the meat, 5 minutes. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.