• Preheat oven to 350°F.

Make the Meat Mixture

• Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 to 5 minutes.
  1 tablespoon olive oil, 1 cup onion
• Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a spoon to remove most of any rendered grease.
  2 lbs ground beef
• Stir in the drained beans, corn, Ro-tel, taco seasoning, and stock. Simmer until most of the liquid has evaporated, about 10 to 12 minutes. Set aside.
  1 15 oz can black beans, 1 cup corn, 1 15 oz can Ro-tel tomatoes, ¼ cup taco seasoning, ½ cup beef broth

Make the Sour Cream Mixture

• In a medium bowl, mix together the sour cream with the green chiles until fully combined. Set aside.
  16 oz sour cream, 4.5 oz can green chiles

Assemble and Bake the Lasagna

• Add ⅓ of the meat mixture into the bottom of a 9"x13" baking dish. Make a layer of tortillas over the meat (see the video for reference). Add another third of the meat mixture. Top with ⅓ of the cheese. Add another layer of tortillas. Top with the sour cream/chili mixture (spread evenly). Add another ⅓ of the cheese. Top with one more layer of tortillas, then the rest of the meat, and then top with the remaining cheese.
  15 flour tortillas, 4 cups cheddar cheese
• Bake, uncovered, for 25 minutes, or until heated through and bubbly. Remove from the oven and let rest for about 5 minutes. Top with desired garnishes. Slice and serve at once.
  Pico de gallo, Cilantro, Jalapeños