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

2 cups ( 15 ounce can) 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

2 cups crushed tortilla chips

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

Directions

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 meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. 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. Yield: 12 servings.