Mexican Lasagna

I made this for a friend who had a baby recently. She asked me for my recipe, so I needed to type up how I made that recipe exactly. I make my lasagnas, casseroles, & chilis from my head and rarely use a recipe. So, things never taste the same.

This Mexican lasagna is healthier than an Italian lasagna because I use refried beans as a layer instead of the ricotta/mozzerella layer in the Italian version.

Mexican Lasagna (makes 2 13x9 pans)
1 Qt. Jar of Salsa (I used my homemade salsa)
1 package of flour tortillas (you need 12-15)
1 can of refried beans
2 pounds ground beef
1 large onion
2 packages of taco seasoning
1/2 C water
1 can of black beans
1 bag of frozen corn
3 eggs scrambled w/ 2 tsp. water
8 oz. shredded cheese

Directions:
Brown hamburger & cook onions into the hamburger.
Mix in taco seasoning & water to make taco meat.
Scramble 2 eggs with some water and set aside.
Mix together black beans and corn in a bowl.
Pour a thin layer of salsa on the bottom of the TWO 13x9 pans.
Spread refried beans across all of the flour tortillas.
Make a layer of tortilla/beans, bean-side up.
Top with some of the taco meat.
Top with some of the bean/corn mixture.
Drizzle some egg mixture on (the refried beans & eggs act as "glue" to hold the lasagna together)
Top with salsa and spread over the meat/corn/beans/eggs to blend together.
Start over the layers again with the tortilla/bean layer.
After you complete a second set of layers, make one more layer of tortilla/beans, bean-side down this time.
Top with shredded cheese.
Bake at 375 degrees for 1 hour.

Makes 2 13x9 pans.