A couple of weeks ago my husband made a tortilla lasagna that was very good. I feel like it was worth sharing the recipe. It was good the night we had it and it made great leftovers the next day.
1lb. Lean Ground Beef(browned and drained)
1 Jar Spaghetti Sauce
1 15oz Can of Whole Kernel Corn
1 3-4oz Can of Diced Green Chilies
8oz Cooked and Drained Elbow Macaroni
6 Corn Tortillas(8inches)
1 Tbs Chilli Powder
3 Cups Shredded Mexican Blend Cheese
1/2 Cup Shredded Parmesan Cheese
First preheat your oven to 350, and coat a 9×13 inch pan with non-stick cooking spray. Next combine your browned hamburger, chilies, spaghetti sauce, chili powder, and corn in a skillet over medium heat, stirring occasionally until hot. Next, spread half of the sauce mixture on the bottom of the pan. Then layer the cooked noodles, followed by the parmesan cheese. Follow this layer with 3 of the corn tortillas. Spread the rest of the sauce followed by half of the mexican cheese blend. Finish by layering the remainder of the tortillas. Bake uncovered for 30 minutes. Then sprinkle the rest of the cheese on top and continue baking for 10 minutes or until the cheese is melted. Remove form the oven and enjoy.