Robert's Mexican Lasagna

So I got creative the other day and decided to make dinner for the family. I have eaten Mexican Lasagna at Jennifer's house, so decided to give it a try. Everyone seemed to like it, and it turned out to be a collaborative effort, so here is what we did.

For a pan size of 12 x 16 (lasagna size)

Meat sauce:
4 lbs. lean ground beef
2 cloves garlic
1 large onion
2 packages of McCormick's taco seasoning
2-10 oz. cans Rotel (diced tomatoes and green chiles)
Brown meat with onion and garlic. When good and brown, drain about half the grease and add taco seasoning. When well mixed, add Rotel, or diced tomatoes and green chiles. Turn down to low heat, cover and simmer.

flour tortillas (corn is optional) Tear into strips to cover pan.

Bean Mix:
3-14 oz cans refried beans
1 C. shredded cheese
splash of milk
1 sm. can diced green chiles
Combine all ingredients into mixing bowl. Adjust quantities to taste.

Cheese Mix:
1 1/2 C. ricotta cheese
1 1/2 C. cottege cheese
1 1/2 C. Pace Picante Medium Salsa
1/4 C. Parmesan
2 eggs (beaten)
Combine all ingredients into mixing bowl. Adjust quantities to taste. Salt and pepper to taste.

Layer into pan:
Tortillas to cover pan
Layer cheese mixture
Layer of meat mixture
Layer of bean mixture

Repeat Layers one more time
Add a sprinkling of grated cheese on top
Add 1 can sliced black olives



Bake at 350º for 30 minutes
Remove and top with
1 C. crushed corn chips
Place oven rack one step up and turn oven to broil.
Place pan back into oven and broil until the chips begin to brown.
Remove and serve with:

shredded lettuce
diced tomatoes
sour cream
guacamole
salsa
or whatever else you may like