Baked Enchilada Lasagna

Serves 3-4

Preheat your oven to 350.

Ingredients:

• half chopped onion
• 1 garlic glove
• 3/4 lbs ground beef
• 1 package taco seasoning
• 1/2 can black beans
• 4 1/2 small corn tortillas
• 1/2 can enchilada sauce
• jarred or homemade salsa
• Mexican cheese (I just use the store brand)

Finely chop or mince the garlic into a saute pan over medium heat.  Add the chopped onion and ground beef.  Cook until onion is translucent and then add the taco seasonings.

TIP:  I like to stir in the taco seasonings and then add 1/4-1/2 cup water and bring the whole pan to a boil.  I think it allows for better penetration of flavor.

Spray the bottom your lasagna dish with nonstick spray and put down 2 tortillas (I trim them into halves and put the straight part against the side of the dish and allow the circular edges to overlap.  I had a small hole still in the center so I added a 1/4 of a tortilla to cover it.

sprinkle down 1/2 of the meat and onion mixture.  Top with the black beans (make sure you drain and rinse them first!).  Then add 1/2 the enchilada sauce and some salsa.  Lastly sprinkle with a fine layer of the mexican cheese.

Repeat a second layer starting with the tortillas, then beef, then enchilada and salsa and finish with the cheese.

Bake in your oven for 20-30 minutes- until center is warmed and cheese is melty and bubbly.