Mexican Lasagna

I like to order Chilaquiles when we go to the Mexican restaurant and decided to try my own version of this dish in the form of a Mexican lasagna. I used flour tortillas because that is what I had on hand. Next time I will try it with the corn ones.

Mexican Lasagna:

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
2 cups shredded Colby cheese

1 can refried beans

1/4 cup chopped onion

1 tbsp minced garlic

Black olives

Sour Cream

Lettuce

Preheat oven to 350 degrees F. In a large skillet over medium-high heat brown the ground beef with onions and garlic, drain. Stir in the taco seasoning, refried beans, and tomatoes. Line a 9x13-inch baking dish with 1/3 of the tortillas. Spoon 1/3 the beef mixture onto the tortillas, then layer the remaining tortillas and meat mix. Spread salsa and olives on top, cover with cheese and bake for 20 to 30 minutes or until cheese is melted and bubbly. Top with lettuce and sour cream.