Make-Ahead Mexican Lasagna

• 1 garlic clove, chopped
• 1 onion, chopped
• 1 lb lean ground beef or 1 lb ground chuck
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (340 ml) can red kidney beans, drained and rinsed
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 (213 ml) can tomato sauce
• 1/2 cup salsa
• 3 large floured tortillas
• 1 cup cheddar cheese, shredded
• 1/2 cup sliced green olives
• 1/2 cup crushed tortilla chips
• 1/4 cup sliced pickled jalapeno pepper, chopped

1. In a large skillet over medium heat, cook garlic, onion, ground beef, chili powder and cumin for 10 minutes until beef is browned and completely cooked.
2. Drain if necessary.
3. Stir in beans; set aside.
4. Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.
5. Place 1 1/2 tortillas in the bottom of lightly oiled 8 cup rectangular baking dish, overlapping slightly.
6. Top with half each meat mixture, sour cream mixture and tomato sauce mixture.
7. Repeat layers. Cover with plastic wrap and refrigerate for up to 24 hour.
8. Bake in 350F oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapenos; bake for 5 minutes.

garlic, onion, lean ground beef, chili powder, ground cumin, red kidney beans, sour cream, flour, tomato sauce, salsa, floured tortillas, cheddar cheese, green olives, tortilla chips, jalapeno pepper

Taken from www.food.com/recipe/make-ahead-mexican-lasagna-359675 (may not work)