Ingredients
1-1/2 pounds uncooked chorizo or bulk spicy pork sausage1 small onion, chopped1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) tomato sauce1 can (11 ounces) Mexicorn, drained2 cans (4 ounces each) chopped green chiles1 cup salsa1/4 cup minced fresh cilantro3 teaspoons each ground cumin, chili powder and paprika2 teaspoons garlic powder12 corn tortillas (6 inches)2 large tomatoes, sliced2 cups shredded Monterey Jack or cheddar-Monterey Jack cheese
Preparation
Preheat oven to 375°. Crumble chorizo into a large skillet; add onion. Cook over medium heat until meat is fully cooked; drain. Add beans, tomato sauce, corn, chiles, salsa, cilantro and seasonings; heat through.
Place 6 tortillas in the bottom of a greased 13x9-in. baking dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese.
Cover and bake 40 minutes. Uncover; bake 5-10 minutes or until heated through. Let stand 10 minutes before cutting.
