30 MINUTE SIMPLE MEXICAN LASAGNA

30 MINUTE SIMPLE MEXICAN LASAGNA olive oil, to drizzle in pan 1/2 small yellow onion, grated or finely chopped... 2 tsp smoked paprika,2 tsp kosher salt,1 tsp cumin,2 tsp black pepper 2 Tbsp chili powder,2 Tbsp chopped cilantro 10 oz, can enchilada sauce+14.5 oz, can diced Tomatoes 15 oz,can Black Beans, rinsed and drained+4 oz can fire roasted diced green chiles 1/2 cups frozen sweet corn 12 oz Mexican cheese blend,6 oz can sliced olives, drained 1 lb lean Ground Beef 2 scallions, finely chopped large flour tortillas Preheat oven to 425°F: in a large skillet, over medium high heat, drizzle olive oil. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add TOMATOES, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan. Smooth 1/3 of the enchilada sauce over the bottom of a medium size baking pan (about 8x11). Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas). Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth 1/3 of the enchilada sauce over tortillas. Sprinkle 1/2 of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions. Bake for 10-15 minutes, until cheese is melted and Lasagna is warmed through. Remove from oven and sprinkle with cilantro.