Happy 4th & Tex-Mex Lasagna

Just popping in to say Happy Birthday to America! It's been a lovely, quiet holiday weekend here at my house—just the hubby and I running errands, working on various projects, and doing plenty of relaxing. I made this Tex-Mex Lasagna for our dinner last night and a friend asked for the recipe, so here it is! The photo shows the lasagna before it was baked. I forgot to take an "after" photo - so sorry. This is one of those dishes that's actually better on day two, after the flavors have blended a bit. Enjoy, and God Bless America!

TEX-MEX LASAGNA

2 Tablespoons olive oil

1 pound lean ground beef

1 large yellow onion, diced

4 medium Roma tomatoes, diced

2 teaspoons chili powder

½ teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

pinch cayenne pepper

¼ teaspoon red pepper flakes

1 can (15.5 ounces) black beans, drained & rinsed

1 can (15.5 ounces) pinto beans, drained & rinsed

1 can (14.5 ounces) petite diced tomatoes

1 can (4 ounces) diced green chilies

2 cans (8 ounces each) tomato sauce

1 can (15 ounces) whole-kernel corn, drained

1 can (4 ounces) sliced black olives, drained

18 small (3-inch) corn tortillas

1 ½ cups shredded cheddar-jack cheese

½ cup grated Parmesan cheese

1 cup plain Greek yogurt (or sour cream)

Heat a large skillet over medium heat. Add oil to pan, then add ground beef and onions. Cook and stir for two to three minutes, breaking up the beef with a wooden spoon. Add Roma tomatoes and spices; continue cooking until beef is no longer pink. Add black beans, pinto beans, diced tomatoes, green chilies, tomato sauce, and corn. Stir and bring to a simmer for about ten minutes. Remove from heat.

Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with nonstick spray. Spoon a small amount of meat/sauce mixture into the prepared pan. Arrange six tortillas in a single layer over the sauce. Add more sauce over the tortillas, followed by a dollop of yogurt on each tortilla. Sprinkle on a small amount of cheese, followed by a few olive slices. Repeat these layers until pan is filled, ending with cheese and olives on top. Bake for 45-50 minutes. Serve warm with guacamole and a large green salad if desired.