Mexican Lasagna

• 2 12-3 lbs ground beef (lean chuck or round preferred)
• 1 onion, chopped
• 2 teaspoons garlic, chopped
• 1 teaspoon extra virgin olive oil
• 2 (12 ounce) cans tomato sauce
• 34 cup water
• 3 tablespoons taco seasoning
• 9 -10 flour tortillas (taco size)
• 1 (15 ounce) can black beans, rinsed & drained
• 3 cups shredded monterey jack and cheddar cheese blend
• 2 tablespoons green onions, sliced
• 14 cup black olives, sliced
• sour cream (optional)
• salsa (optional)
• jalapeno pepper, sliced (optional)

1. In large skillet brown and crumble ground beef and drain well.
2. While beef is draining, saute onion & garlic in the 1 teaspoon olive oil.
3. Cook for approximately 5 minutes or just until softened.
4. Return beef to skillet.
5. Stir to mix well.
6. Season with taco seasoning (this would be 2 - 1.25oz packages if you don't make your own).
7. When all meat is coated with seasoning, add tomato sauce and water.
8. Let simmer on low heat for 20 minutes.
9. Spray 10"x15"x3" pan with cooking spray and ladle meat sauce on bottom.
10. Place tortillas across bottom, overlapping and cutting to cover bottom.
11. Ladle more sauce over tortillas.
12. Sprinkle black beans over the sauce.
13. Top with layer of cheese.
14. Place another layer of overlapping and cut tortillas, sauce, cheese.
15. Repeat.
16. Bake in 350 degree (f) oven for 30 minutes.
17. Remove from oven and let sit 15 minutes before serving.
18. Garnish with sour cream, salsa and sliced black olives (optional).

ground beef, onion, garlic, extra virgin olive oil, tomato sauce, water, taco seasoning, flour tortillas, black beans, shredded monterey, green onions, black olives, sour cream, salsa, jalapeno pepper

Taken from www.food.com/recipe/mexican-lasagna-279047 (may not work)