I made my favorite meatloaf on Sunday and then used leftovers in for this. To see the leatloaf recipe I used click here: http://johnstonesvinblanc.blogspot.com/2007/05/memorial-day-weekend.html
2 cups pasta sauce
1 jar of mild, salsa
1 package whole wheat tortillas
2 cups frozen corn, defrosted
1 can black beans, drained and rinsed
4 to 5 scallions, chopped
2 cups shredded Monterey Jack cheese
Preheat oven to 400ºF.
Mix in the pasta sauce and jar of salsa together. Spread a thin layer of the salsa mixture onto the bottom of a casserole dish. Layer 1/3 of the tortillas, 1/3 of the corn, 1/3 of the black beans, 1/3 of the scallions, 1/2 of the meat loaf, 1/3 of the salsa mixture and 1/3 of the cheese and repeat this process two more times until all of the ingredients are used. Finish with a layer of tortillas, more of the salsa mixture and a final topping of cheese.
Place the mexican lasagna in the oven until the cheese is bubbling and brown, about 10-15 minutes. Top with remaining scallions and serve.