Mexican Lasagna

I made Mexican Lasagna for Cinco de Mayo yesterday. It was delicious! You can make it as hot or as mild as you like with the salsa and sauce. We are having the leftovers tonight. Here is the recipe:

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) 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
Directions: In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. Spread 1 cup sauce 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 the olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings. ENJOY!