Taco Lasagna

I think I got the base for this recipe from "Quick Cooking" magazine by Taste of Home. I've modified the original to make it easier, faster, and a little spicier. It is my teenager's favorite meal.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  lb ground beef
• 1 (1 1/4ounce) packet  taco seasoning
• 1 (4 ounce) can green chilies, drained
• 1 (15 ounce) can Mexican chili beans, drained
• 1 (15 ounce) can chopped tomatoes, drained
• 1 (15 ounce) can  refried beans
• 1 (12 ounce) package  shredded cheese, can be mexican mix or any combo you like
• 8  fat free tortillas

Directions

1. Preheat oven to 375 degrees.
2. Brown the ground beef in a large saucepan.
3. Drain beef and add packet of taco seasoning and the drained green chilies, chili beans, and tomatoes.
4. Simmer for about 5 minutes.
5. Select cooking dish (s)- For one big lasanga use a 9x13 pyrex dish- Or use two smaller dishes so you can freeze one for later.
6. Spray dish (s) with cooking spray to keep food from sticking.
7. Put one layer of tortillas in the bottom of the dish- Two for the large dish or one for two smaller.
8. Spoon in about 1/3 of the meat mixture, 1/3 of the refried beans, and 1/4 of the cheese- If you really like cheese save more for the top--it makes the top prettier and cheesier.
9. Add another layer of tortillas and then repeat adding the mixture, refried beans, and cheese until you only have two tortillas and 1/4 cheese left.
10. Put the last two tortillas on the top and cover with remaining cheese.
11. Cover with foil and cook for 25 to 30 minutes.