Mexican Lasagna

10 flour tortillas
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste

Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.