Mexican Lasagna

1 lb. ground beef
3/4 c. chopped onion
3/4 c. diced bell pepper
1 1/2 c. whole kernel corn
3 cans tomato sauce
2 tsp. taco seasoning
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. ground cumin
6-8 tortillas
1 can refried beans
Shredded cheese
Shredded lettuce
Diced tomatoes
Sour Cream

Cook beef and drain excess grease. Add onion, bell pepper, and corn. Cook for 5 minutes. Stir in tomato sauce, taco seasoning, chili powder, garlic salt, and cumin. Stir until blended and cook until heated through. Set aside. Place 2-3 tortillas on bottom of 9x13 inch pan. Spread a thin layer of beans on top. Add 1/3 of beef mixture and repeat with two more layers of tortillas, beans, and beef mixture. Top with shredded cheese and heat in oven at 350 degrees until cheese is melted. Serve with lettuce, tomatoes, and sour cream.

What I love about this recipe is it's easy to change it to your family's taste. For example, we only put in 1 tsp. chili powder, 1/2 tsp. garlic salt (garlic's fine but we don't like it too salty), and about 1/3 c. onion. I also just use frozen corn and thaw it out because it's cheaper.