Beefy Mexican Lasagna

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Ingredients:
1 1/2 lbs. ground beef sirloin (95% lean)
9 corn tortillas
2 cans (10 oz. each) mild enchilada sauce
1 can (15 oz.) black beans, rinsed, drained
1 1/2 cups frozen corn
1 tsp. ground cumin
1 1/2 cups shredded Mexican cheese blend
1/2 cup chopped tomato
2 Tbsp. chopped fresh cilantro
Crunchy tortilla strips:

Directions

Heat oven to 350°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.

Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top. Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips.