Mexican Stack

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This Mexican lasagna is mild to go along with spicier dishes for Cinco de Mayo!

Try a stack instead of nachos. Use farm-fresh grass fed ground beef for a true farm-to-table dish loaded with taste. Substitute more beans for the beef if going vegetarian.

3 Tablespoons pextra virgin olive oil
1 medium onion, chopped
1 teaspoon ground
1 teaspoon chili powder
1 teaspoon cinnamon
2 cloves garlic, minced
1 lb ground beef
27 oz chopped tomatoes
8 oz kidney or black beans
1/2 cup loosely pack cilantro, chopped
2 cups corn kernels
4 cups baby spinach
3 cups shredded queso blanco or mild cheddar
4 rice or sprouted grain tortilla

Preheat oven to 400F. Spray casserole pan with olive or canola oil. Heat olive oil in a heavy skillet on medium high heat and add onion and garlic and cook until onion is translucent. Meanwhile, brown ground beef in another heavy skillet adding olive oil if necessary. Transfer beef to the onion mixture and add oregano, cumin, chili powder and cinnamon. Stir in tomatoes, beans, corn and cilantro and simmer for 10 minutes. Salt and pepper to taste.

Place 1 tortilla in the pan and sprinkle spinach on top. Spread enough beef mixture over spinach to coat and sprinkle on cheese. Place another tortilla on top and repeat until the last tortilla is used and cheese is sprinkled on top. Cover and bake for 20 minutes. Bake uncovered for another few minutes until cheese is bubbly.

Let sit a few minutes to set. Cut into wedges and serve with guacamole, sour cream or yogurt, rice and salsas of your choice.

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