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

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 remaining meat mixture and
1 cup cheese. Repeat layers. Top with remaining tortillas and meat


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