Mexican Lasagna

Mexican Lasagna

1 lbs ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
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
1 envelope taco seasoning
1/4 tsp. pepper
6 flour tortillas
3 cups (12 oz) shredded mexican cheese blend, divided
2 cups broken 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 meat mixture in a greased 9×13 baking pan.
Layer with 2 tortillas,a third of the meat mixture,and 1 cup of cheese.
Repeat layers. Top with remaining tortillas and meat mixture. The pan will be FULL.
Cover 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.
I only used Sour Cream to eat with it and it was really good.