Mexican Lasagna

I took the below recipe for Mexican Lasagna and tweaked it for what I had in the fridge. OMG, was this amazing. I ate it for breakfast, lunch and dinner one day this weekend. Really going to have to do this again.

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

My version:

I omitted the mexican rice since mine was taking forever to cook. Alternate the layers however you like, this is just how mine turned out.

1. In a greased casserole dish spread a layer of salsa. I used medium red since I did not have verde.

2. Place a flour tortilla down on top.

3. Cover the tortilla with shredded cheese.

4. Place a flour tortilla down on top.

5. Layer of salsa

6. Place a flour tortilla down on top.

7. Cover with cooked ground beef with taco seasoning mixed in.

8. Place a flour tortilla down on top.

9. Cover with cheese (I added hot sauce to two layers).

10. Place a flour tortilla down on top.

11. Place a layer of black beans.

12. Place a flour tortilla down on top.

13. Cover with cheese.

Cook in the oven on 375 degrees F for 25-30 minutes.

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