Mexican Lasagna & Hauling Hay

Mexican Lasagna
2 – 3 pounds Ground Beef
1 small, chopped Onion, I used Vidalia
1 – 2 teaspoons minced Garlic
(1) 1 ounce package Taco Seasoning (your favorite)
(1) 10 ounce can diced tomatoes & green chilies (i used Rotel brand)
(2) 14-ounce cans Black Beans, drained
18 Yellow Corn Tortillas or white
16-ounce package Mexi-Cheese, shredded
In a large skillet add a few teaspoons olive oil and cook the onions and garlic a couple of minutes to soften. Add the ground Beef and brown. Add the taco seasoning packet and the can of diced tomatoes and green chilies. Let heat thru and remove from heat to assemble the lasagna. In a 9 x 13 inch casserole dish place 6 tortillas on the bottom. Spread half the meat mixture on top and half the drained black beans. Add a layer of the cheese. Then place 6 more tortillas overlapping each of them to cover the cheese. Spread the other half of the meat mixture and beans. Cover with more cheese. Place the last 6 tortillas on top and the last of the cheese. Cover the dish and bake at 350 degrees F for 20 minutes. Then bake uncovered for 20 more minutes or until the cheese is as toasty as you like it. Let sit for 10 minutes before serving with Pico de Gallo, guacamole and shredded iceberg lettuce.

https://youtu.be/SiJsYu-oBts
pico de Gallo and guacamole recipe

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