Mexican Lasagna Recipe

By á-46868

Ingredients

• 1 1/4 pounds ground beef
• 1 medium chopped onion
• 4 garlic cloves, minced
• 2 cups salsa
• 1 can (16 ounces) refried beans
• 1 can (15 ounces) black beans, rinsed and drained
• 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

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until meat is on 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 inch by 9 *inch baking dish. Layer with two tortillias, a third of the remaining meat mixture and 1 cup of cheese. Repeat layers. Top with remaining tortillias and meat mixture.

Cover and bake at 375 degrees for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortillia 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.