Mexican Lasagna

Ingredients

2  pounds lean ground beef

1/2  cup chopped onions

1  teaspoon salt

1  teaspoon  minced garlicor 

1/2  teaspoon ground Oregano

4  ounce can of chopped green chilies

1  teaspoon Italian seasoning

1 (15 oz) can black beans, drained

1  can rotel tomatoes, drained

10-15 medium size flour tortillas

4  cups Mexican Blend cheese, shredded 

2  cans Enchiladas sauce

OPT garnish:

Sour Cream

Fresh Cilantro

Instructions

Preheat the oven to 375 degrees.

In a large skillet add ground meat and onions. Drain off any grease, or use a paper towel to soak up the grease.

Add salt, garlic, oregano, Italian seasoning, green chilies and black beans. Add one can of Enchiladas sauce to the meat mixture and cook over medium heat until flavors are combined.

In a  9x13 baking dish add 3/4 can of Enchilada sauce.  Place four tortillas in the bottom of each corner. Break one tortilla in half and place in the middle between the four corners. 

Spoon some meat mixture over tortillas and one cup of cheese spread over the meat, then layer the 5 tortillas like the first layer. Repeat the meat mixture and add drained rotel tomatoes on top of meat. Add another cup of cheese on top of tomatoes. Make one more layer of tortillas and repeat the meat mixture. Add remaining cheese on top.

Bake for 30-35 minutes. Cheese should be bubbly and brown. Allow the Mexican Lasagna to cool slightly before serving.