Mexican Lasagna 1-1/4 pounds ground beef 1 medium onion, chopped 4 garlic cloves, minced 2 cups salsa 1 can (16 ounces) refried beans 1 can (15 ounces) black beans, rinsed and drained 1 can (10 ounces) enchilada sauce 1 can (4 ounces) chopped green chilies 1 envelope taco seasoning 1/4 teaspoon pepper 6 flour tortillas (10 inches) 3 cups (12 ounces) shredded Mexican cheese blend, divided 2 cups crushed tortilla chips Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mexican Lasagna cont. Sour cream, sliced ripe olives, guacamole and chopped tomatoes, optional In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. Bake 10-15 minutes more or until cheese is melted. Let stand 10 minutes before serving. Garnish with sour cream, olives, guacamole and tomatoes if desired. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Mexican Lasagna Yield: 12 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008