Mexican Lasagna

by Stefanie Popa (Taste of Home)

Ingredients

• 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
• Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
• Spread 1 cup meat mixture 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 longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.

**This was exceptionally good! I've tried many mexican lasagna recipes - some faster, some with fewer ingredients - but this one was by far my favorite! Makes a huge, hearty portion ... still eating leftovers three days later!