Mexican Lasagna (Via Angela Engle Henry)

1 pound ground beef
1 med onion chopped (I use dehydrated)
4 gloves garlic
2 cups salsa
1 10 oz can enchilada sauce
1 can (16 ounce) refried beans
1 can black beans (10 ounce) (rinsed & drained)
1 can (4 ounce) chopped green chillies
1 envelope toco seasoning (1/4 cup)
1/4 teaspoon pepper
6 10 ince torlillas
3 cups (12 ounces) mexican cheese (or Colby/jack)
2 cups crushed tortilla chips
Condiments: sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

1.  In a large skillet, cook beef and onions over medium heat until meat s no longer pink, add garlic, cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; Heat though.

2.  Spread 1 cup meat mixture in a greased 13x9 in baking dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layers.  Top with the remaining tortilla and meat mixture.

3.  Cover and bake at 375 degrees for 30 minutes.  Uncover; sprinkle with the remaining cheese and top with tortilla chips.

4.  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.