Tex-Mex Beef Lasagna

    1     tablespoon olive oil
    1     onion, diced
    2     pounds ground beef
    2     teaspoons kosher salt
    1     teaspoon garlic powder
    1/2     teaspoon cumin
    2     teaspoons chipotle powder
    1/2     teaspoon onion powder
    15     ounces canned corn, drained
    15     ounces canned seasoned black beans, drained
    10     ounces canned diced tomatoes with green chiles, drained
    15     ounces canned red enchilada sauce
    1     cup Mexican crema or sour cream
        nonstick cooking spray
    12     corn tortillas
    8     ounces shredded Mexican blend cheese
        cilantro (optional)
        green onions, thinly sliced (optional)

    Preheat oven to 375 F.
    In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.
    Add ground beef and cook, stirring regularly, until beef has browned.
    Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.
    In bowl, combine enchilada sauce and crema; mix well.
    Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.
    Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.
    Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.
    Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.
    Cool 5 minutes before serving. Top with cilantro and green onions, if desired.