Mexican-Lasagna


* ingredients:
°
°1 pound ground beef
°°1 tsp olive oil
°1/2 small yellow onion, grated or finely chopped
°2 teaspoons smoked paprika
°1 teaspoon cumin
°1 tsp New Mexico chile powder
°1 tsp kosher salt
°1/2 tsp black pepper
°1 (14.5 ounce) can diced roasted tomatoes
°1 can (15 ounces) black beans, washed and drained
°1 1/2 cups frozen sweet corn
°1 (4 oz) can diced roasted green peppers
°1 can (10 oz) enchilada sauce 
°12 8  flour tortilla
°8 ounces shredded pepperjack cheese
°4 oz colby jack cheese, grated
°6 oz slice ​​olives, drained
°2 green onions finely chop
°2 tsp chop coriander

* Methods :

Preheat the oven to 425 degrees Fahrenheit.
Drizzle olive oil in a large skillet over medium-high heat. Add the beef, onion, paprika, cumin, chili powder, salt, and pepper to the skillet. Brown beef for 5-7 minutes. Add tomatoes, beans and corn. Stir until smooth. Leave to cook while you start preparing the baking tray.
Place about 1/3 of the enchiladas sauce over the bottom of a 9" x 13" baking pan. Place the tortillas in the bottom of the pan, overlapping slightly so the pan is covered (about 4 tortillas).
Pour half of the beef mixture over the tortillas and distribute evenly. Layer of tortillas on top of the beef mixture. Place about 1/3 of the enchiladas sauce on top of the tortillas. Sprinkle half the amount of cheese on the face. Sprinkle green pepper over the cheese. Add the remaining beef mixture. evenly distributed. Pour the rest of the enchilada sauce over the tortillas. Sprinkle the remaining cheese over the tortilla. Garnish with olives and green onions and bake for 10-15 minutes, until cheese melts and lasagna is heated through. Remove from the oven and sprinkle with coriander.

Serve and enjoy!