Beef and Bean Tortilla Bake

This is one of those recipes that is oh so bad for you, especially if you are on a low salt diet. I'm not a diet guru so I have no idea what the savings on salt will be with the modifications I have made to this dish, but I think they will be significant. The original recipe called for canned tomatoes and vegetables, pre-packaged taco spices, and a few other no-nos. I did keep in the taco sauce, which is probably really bad, but some things just can't be changed. If you have any other ideas to help reduce the salt I'd love to hear them. This is a family fav, which can't be made too often.

Ingredients:
1 tablespoon of olive oil
1 large red onion, chopped
1 lb. ground beef
1 tablespoon dried herbs, savory, basil, oregano, thyme
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
½ teaspoon crush chili pepper
2 teaspoon crushed garlic
5 tomatoes peeled and finely chopped with seeds and liquid
1 bottle of taco sauce, plus ½ cup water
2 cans 15 oz. low salt black beans rinsed, drained
1 ½ cup corn (frozen or canned)
1 small package of tortillas, (about 6 or 7) torn into medium pieces
2 cup of shredded cheddar cheese
sour cream

Directions:
Preheat oven at 350º.

Coat a large skillet with olive oil, add onion and cook until soften, about 2 to 3 minutes. Add ground beef, spices and garlic until meat is browned.

Mix the taco sauce and water together and add to skillet along with the tomatoes. Bring to a boil and then add black beans* and corn.

Using a 13 x 9 inch pot add coat bottom of pan with a layer of beef. Then lay half of the tortilla pieces over the beef, add a layer of cheese and then spread the remaining beef in another layer, the rest of the tortilla pieces over the beef and then top with cheese.

Bake for 30 minutes. Serve with sour cream.