Famous Recipes - Mexican Lasagna

3 pounds ground beef
1 large onion, chopped
4 cloves garlic, finely crushed
1 large jar salsa
2 packages taco seasoning mix
2 (15-ounce) cans tomato sauce
1 (15-ounce) can whole kernel corn (retain juice)
Salt and pepper to taste
1 pound shredded cheese
24 small thick flour tortillas (or substitute corn tortillas, if desired)
Oil
Salsa, optional
Sour Cream, optional
Shredded Lettuce, optional
Black olives, sliced
Crushed Corn Tortilla Chips

Grease a 9x13-inch casserole dish with cooking spray or oil, set aside. In
a very large skillet brown the beef, onion and garlic well, drain. Return
the beef mixture to the skillet and add salsa, taco seasoning, tomato sauce,
corn (with juice), salt and pepper. Bring the beef mixture to a boil, then
cook on medium heat until the liquid is mostly gone, stirring occasionally.
Meanwhile, heat the oil in a small skillet, then cook the tortillas in the
oil for several seconds on each side. Drain the tortillas on paper towels,
or pat dry. Cut into squares, reserving the rounded ends. Layer the bottom
of the baking dish with the doubled tortillas, using doubled end pieces to
fill in the blank spaces. Spread about 1/3 of the meat mixture on top of
the tortillas. Sprinkle with 1/3 of the cheese. Repeat this process until
you have 3 layers, reserving the last 1/3 pound of cheese. Bake in 350 F
oven for 25 minutes. Remove from the oven, and add the remaining cheese.
Return to the oven for another 5 minutes or until the cheese has melted. Let
lasagna sit for 10 minutes before serving. Garnish with the salsa, sour
cream, shredded lettuce, black olives and crushed tortilla chips just before
serving, if desired. Serves 8 or more.

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