Mexican Lasagna

This is full of layers and good flavors. It's a different way to enjoy Mexican.

1 lb Ground Beef
1 lb Chorizo, remove any casing
1 Green Pepper, finely chopped
1 Onion, finely chopped (or 1 Tablespoon Dried Onion Flakes)
1 or 2 cans Black Beans, drained
2 cans Rotel Tomatoes with Green Chilies, undrained
1 can Corn, drained
1 cup Salsa
1 package Taco Seasoning
2 cans Enchilada Sauce
1 package 10 inch Flour Tortillas
4 cups Mexican Shredded Cheese

Brown ground beef and chorizo together in a very large, deep sided skillet. Add green pepper and onion and cook about 5 minutes. Add black beans, tomatoes with chilies, corn, salsa and taco seasoning; bring to boil then reduce heat and cover, simmering for 40 minutes.

Preheat oven to 350 degrees. In a 9x13 casserole dish layer 1/3 of meat mixture, 3 tortillas, 1/3 of enchilada sauce and 1/3 of cheese. Repeat layers 2 more times, ending with the cheese on the top of the lasagna. Bake for 30 minutes.