Mexican Lasagna

1 lb ground beef

1/2 small onion, chopped

4 cloves garlic, minced

2 cups salsa

1 can refried beans (16 oz)

1 can black beans (15 oz) drained and rinsed

1 can enchilada sauce (10 oz)

1 can chopped green chilies (4 oz)

1-2 T chili powder

salt and pepper to taste

6 flour tortillas (10 inch)

3 cups shredded mexican cheese blend, divided

2 cups crushed tortilla chips

sliced olives, guacamole, sour cream, and chopped tomatoes for garnish

1. cook ground beef, onion, and garlic over med heat; drain. stir in the salsa, beans, enchilada sauce, chilies, chili powder, and salt and pepper; heat through.

2. Spread 1 cup of sauce in bottom of greased 9 by 13 casserole. Layer with two tortillas, a third of the meat mixture, and 1 cup of cheese. Repeat layers. Top with remaining tortillas and meat mixture.

3. Cover and bake at 375 for 30 min. Uncover and sprinkle remaining cheese and crushed tortilla chips.

4. Bake 10-15 minutes longer or until cheese is melted. Garnish with olives, guacamole, sour cream, and tomatoes.