I Went South of the Border for My Lasagna

I made this a couple nights ago, because another slice of turkey was going to make me implode. I found the recipe in one of the Cooking Light magazines, but their recipe was basically vegetarian and although it did sound tasty, we wanted beef. I kept searching for something but the idea of a mexican lasagna sounded really, really good. So I used their "technique" and subbed ingredients I had on hand. Simply put, you substitute corn tortillas for lasagna noodles. Layering the tortillas between ground beef (ground chicken or turkey would work really well too) simmered in taco seasonings, cheese, salsa, black olives and sliced green onions. Bake until the cheese is golden and bubbly and you've got a quick dish that turned out pretty good. It was like a deconstructed taco! The corn tortillas were a lil tough though and the next time I make this I will use flour tortillas, for sure. Oh yeah, I guess I should mention.. my version is no longer of the "light" variety. Imagine that! Although it could easily be taken there again by using ground chicken or turkey breast and reduced fat cheese and sour cream. Which I think would still be delicious. :D Mexican Lasagna Lisa's Way Adapted from Cooking Light Magazine - find original recipe here. 1 lb. ground sirloin 1 tsp. vegetable or canola oil 1 TBS. chili powder 1 1/2 tsp. cumin 2 TBS. Worcestershire sauce 1 pkg. 6" corn tortillas (usually 10 in a package) 2 c. Mexican blend shredded cheese or Monterey Jack cheese 1 jar salsa (I used a chunky garden-style salsa) 1 small can of sliced black olives 5 green onions, sliced thin Cooking spray Sour cream (optional) Preheat oven to 400º F. In a large skillet brown the sirloin with 1 tsp. oil, add the chili powder, cumin and Worcestershire sauce. Spray an 8" x 8" Pyrex baking dish with the cooking spray and layer 4 of the tortillas on the bottom. Sprinkle a handful of cheese on the tortillas and then a layer of beef over the cheese. Next comes the salsa, a few tablespoons will do ya. Then sprinkle olives and green onions, followed by another small handful of cheese. Repeat layer starting with 2 tortillas laid diagonally over cheese. Top this layer with the last 2 tortillas, the remaining cheese and the remaining green onions. Bake for 30 minutes in preheated oven or until the cheese is bubbly. Let set for about 5 minutes so it's easier to cut and serve. Top each serving with a dollop of sour cream and more sliced onions, if you so desire.