Mexican Lasagna

-1 pound lean ground beef (or turkey)
-1 (1 ounce) package taco seasoning mix
-1 (14 ounce) can peeled and diced tomatoes with juice
-1 small can of corn
-6 (10 inch) whole wheat tortillas
-1 1/2 cups prepared salsa
-1 cup shredded Mexican mix or Cojack cheese, divided

Brown the ground beef and drain fat. Stir in the taco seasoning and tomatoes. Line a greased 9x13-inch baking dish with half the tortillas. I cute the tortillas in half and line the straight edges around the edges of the casserole dish then fill in the rest randomly. Spoon the beef mixture into the dish, sprinkle with 1/2 cup cheese, then top with the remaining tortillas. Spread salsa over the tortillas (make sure they are all coated with salsa) and sprinkle with the rest of the cheese. Bake at 350 degrees F for 20 to 30 minutes, or until cheese is melted and bubbly. Cut in pieces and serve just like you would a regular lasagna. 

*I use the kind of salsa with black beans in it. If you use plain salsa, you could also throw in half a can of drained black beans into this casserole as well.