Mexican Lasagna

This has been a hit for everyone I've made it for. I think it was originally from a magazine, but I lost the paper recipe years ago and have been making it my own way ever since. I lightened it up a bit with light cheese and lean beef, but you could use the regular stuff.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  lb lean ground beef
• 1  small onion
• 1 (4 ounce) jar  chopped green chilies
• 1 (1 1/4ounce) packet  taco seasoning mix (mild or spicy)
• 1 (12 ounce) jar salsa (any kind you like)
• 1 (8 ounce) can tomato sauce
• 1 (12 ounce) can black beans or 1 (12 ounce) can kidney beans, drained and rinsed
• 8  medium flour tortillas
• 8  ounces cheddar cheese or 8  ounces  Mexican blend cheese

Directions

1. Preheat oven to 350.
2. Brown the beef with the onions. Drain off fat.
3. Add the taco seasoning, and stir well.
4. Add the beans, salsa, chiles, and tomato sauce. Stir well and simmer 5 minute.
5. Cut each tortilla into quarters.
6. Spray a 9x13" pan with cooking spray. Layer half of tortilla pieces, completely covering bottom of pan.
7. Ladle on half of beef mixture, covered by half of the cheese.
8. Repeat layers.
9. Cover with foil (I spray the foil with cooking spray so it doesn't stick to the cheese) and bake for 30 minute Allow to set up for 5 min before cutting.