Mexican Lasagna

theseasonedmom.com

Scott Miller

2 lbs. ground beef

1 medium onion, chopped

2 cloves garlic, minced and pressed

2 cups salsa

1 (1 ounce) envelope taco seasoning

1 (15 ounce) can black beans, drained and rinsed

1 (15.25 ounce) can corn, drained

1 (10 ounce) can enchilada sauce

1 (4 ounce) can chopped green chiles

12 (6-inch) flour tortillas (I use the “soft taco/fajita size”)

3 cups shredded Mexican cheese blend, divided

Optional toppings: sliced olives, diced avocado or guacamole, chopped lettuce, diced tomato, sour cream, chopped green onion or red onion

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