MYRNA'S MEXICAN LASAGNA

1 1/4 POUND GROUND BEEF
1 MEDIUM ONION, CHOPPED
4 CLOVES GARLIC, MINCED
2 CUPS SALSA
1 - 16 OZ. CAN REFRIED BEANS
1 - 15 OZ. CAN BLACK BEANS, DRAINED AND RINSED
1 - 10 OZ. CAN ENCHILADA SAUCE
1 - 4 OZ. CAN CHOPPED GREEN CHILIES
1 PKG. TACO SEASONING
1/4 TEASPOON BLACK PEPPER
6 - 10 INCH FLOUR TORTILLAS
12 OUNCES SHREDDED MEXICAN CHEESE, DIVIDED
2 CUPS BROKEN TORTILLA CHIPS
BROWN BEEF, ONION, AND GARLIC IN LARGE SKILLET.  STIR IN SALSA, BEANS, ENCHILADA SAUCE, CHILIES, TACO SEASONING, AND PEPPER. HEAT THROUGH.
SPREAD ONE CUP SAUCE IN A GREASED 13 X 9 PAN.  LAYER WITH 2 TORTILLAS, A THIRD OF MEAT MIXTURES AND 1 CUP CHEESE.  REPEAT.  TOP WITH TORTILLA AND MEAT MIXTURE.  COVER AND BAKE AT 375 DEGREES FOR 30 MINUTES.  UNCOVER AND SPRINKLE REST OF CHEESE ON TOP.  BAKE TEN TO FIFTEEN MINUTES MORE.  GARNISH WITH SOUR CREAM, OLIVES, AND TOMATOES.

ENJOY!
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