Mexican Lasagna
recipe from Lisa @ The Cutting Edge of Ordinary
2 lbs ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa (that was the jar for me)
1 can (16 oz) refried beans
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chilies (I omitted cause me no like!)
1 envelope taco seasoning
6 large flour tortillas
3 cups (12 oz) shredded Mexican cheese blend, divided (I used 2 bags (Monterey Jack & the Taco blend, so about 4 cups).

In a large skillet, cook the onions under they are just tender, Add the beef and cook over medium heat until meat is no longer pink, add the garlic and cook for a few minutes; drain. Stir in salsa, beans, enchilada sauce, chilies, taco seasoning, and heat through.
 
Spray a 9×13-baking pan with cooking spray. Layer with 2 tortillas (I trimmed my tortillas with kitchen shears to fit), 1/3 of cheese and a 1/3 of the meat mixture. Repeat with 2 more layers. You should end up with the meat mixture on top. I had about a ½ cup of cheese left so I sprinkled that on top before it went into the oven. Spray a piece of aluminum foil with cooking spray (we don’t want cheese sticking to the foil now do we?) cover tightly and bake for 20 -25 minutes at 375.  Uncovered and bake for an additional 5 minutes so the cheese gets nice and bubbly. Once it’s out of the oven you need to let it sit for 10 minutes before you cut into this bad boy or you will have a cheesy mess.
 
Serve with: Sour cream, sliced ripe olives, avocado, chopped tomatoes, lime, etc.