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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
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

Printed from tasteofhome.com Nov 19, 2008

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Mexican Lasagna cont.

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.

Yield: 12 servings.