Enchilada Lasagne

This recipe comes from Alexe. She is from LA. Thank you Alexe for the recipe.

Enchilada Lasagne
1 1/2 lbs ground beef sirloin (95% lean)
10 flour tortillas (6 in)
2 cans (10 oz each) mild enchilada sauce
1 16 oz can refried beans
1 1/2 cups frozen corn
1 tsp ground cumin
1 1/2 cups shredded Mexican cheese blend cheese
Crunchy tortilla strips (optional)
2 tbsp chopped fresh cilantro
sour cream

Heat oven to 350 F. Brown beef in a large non stick
skillet over medium heat for 8-10 minutes or until
beef is no longer pink, breaking up into crumbles.
Pour off drippings. Stir in 1 can of enchilada sauce.
beans, corn and cumin. Bring to a boil. Reduce heat
Simmer 5 minutes stirring occasionally.

Spray 11-3/4 x 7-1/2 inch baking dish with non stick
cooking spray. Arrange 3 tortillas in dish cutting 1 as
needed to cover bottom. Spread 1/4 cup remaining enchilada
sauce over tortillas, cover with 1/3 beef mixture, then 1/3 cheese
Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.

Cover with aluminum foil and bake in 350 oven for 30 minutes. Remove
foil; sprinkle with remaining 1/2 cup cheese, bake uncovered 5 minutes or until cheese is melted. Top with tortilla strips if desired, tomato,cilantro, and sour cream.