Mexican Lasagna

1 1/4 lbs ground beef
4 garlic cloves, minced
1 can (16 oz) refried beans
1 can (15 oz) black beans, rinsed & drained
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chilies
1 envelope taco seasoning
1/4 tsp pepper
1 med. onion, chopped
2 c. salsa
6 flour tortillas*
3 c. shredded cheese
2 c. crushed tortilla chips
Sliced olives, guacamole, tomatoes, & sour cream, optional

In lg. skillet, cook beef, onion, and garlic over med heat until meat is done. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning, and pepper, heat through. Spread 1 c. sauce in 9 x 13 dish. Layer with 2 tortillas, 1/3 of meat mix, and 1 c cheese. Repeat layers. Top with remaining tortillas and meat mix. Cover and bake at 375 for 30-40 min. Sprinkle with remaining cheese and tortilla chips. Garnish with toppings.

*Add more tortillas