EASY AND SPECIAL MEXICAN LASAGNA

olive oil, to drizzle in pan
1/2 small yellow onion, grated or finely chopped
2 tsp smoked paprika,2 tsp kosher salt,1 tsp cumin,2 tsp black pepper
2 Tbsp chili powder,2 Tbsp chopped cilantro
10 oz, can enchilada sauce+14.5 oz, can diced Tomatoes
15 oz,can Black Beans, rinsed and drained+4 oz can fire roasted diced green chiles
1/2 cups frozen sweet corn
12 oz Mexican cheese blend,6 oz can sliced olives, drained
1 lb lean Ground Beef
2 scallions, finely chopped
large flour tortillas

DIRECTIONS:

step1 : Preheat oven to 425°F: in a large skillet, over medium high heat, drizzle olive oil. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add TOMATOES, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
step 2 : Smooth 1/3 of the enchilada sauce over the bottom of a medium size baking pan (about 8×11). Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
step 3 : Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth 1/3 of the enchilada sauce over tortillas. Sprinkle 1/2 of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture.
step 4 : Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
step 5 : Bake for 10-15 minutes, until cheese is melted and Lasagna is warmed through. Remove from oven and sprinkle with cilantro.