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1.
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Preheat oven to 350 degrees F.
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2.
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In a large saute pan, heat olive oil over medium heat.
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Add the onions and garlic and cook for about 5 minutes until translucent.
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Add the green chiles and cook until heated through.
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Remove to a bowl and set aside.
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3.
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Turn heat up to medium-high and, using the same pan, brown the ground beef.
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Once completely browned, drain and return to pan.
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Add in the taco seasoning packets and the water.
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Cook until all meat is coated in the sauce and thickened, as if you are making tacos.
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Turn off heat and set aside.
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4.
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In a medium-sized bowl, combine the black beans, salsa and sour cream.
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Set aside.
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Shred your cheese if not pre-shredded and set aside.
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5.
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Using a 13 x 9 cake pan or casserole dish, begin the assembly process (I made 3 layers).
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On the bottom, place a couple tablespoons of the onion and chile mixture.
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Next layer will be 6 corn tortillas (its okay if they overlap), ground beef, onion and chile mixture, black bean and salsa mixture, then top with cheese.
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Repeat layering process 2 more times, but on the last layer, dont use the cheese on the bean and salsa mixture.
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Instead, use the last 6 tortillas and then cover those with the rest of the cheese.
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6.
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Cover the lasagna with foil and bake at 350 degrees F for 30 minutes.
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Then increase oven temperature to 400 degrees F, remove the foil, and bake for 15 more minutes.
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Remove from oven and let sit for 15 minutes before slicing.
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This made 12 generous portions.
