Enchilada Casserole

I forgot to take a photo of this dish but everyone really enoyjed it.  Plus, it was super easy.  We had some leftover steak so I slowcooked it until it was really tender and added it to the casserole.

Recipe:  Serves 6-8

1 jar salsa

1 bag baby spinach leaves

4 burrito size tortillas, cut into 3" wedges

1 can corn, drained well

1 can black beans, drained well

1/2 bag mexican blend cheese or cheddar

Preheat oven to 400*.  In 13x9 baking dish, spread a layer of salsa, just enough to cover the bottom.  Top with tortillas (cover salsa completely) and spread half of black beans and corn.  Layer with half the bag of spinach and top with salsa.  Repeat with tortillas, black beans, corn and spinah.  Top off with any leftover salsa and tortillas.  Bake for 30 mins.  Then add cheese and bake for an additional 10 mins.  Enjoy.