Preparation Steps

• Preheat the oven to 375°F.
• Spray a 9x13 inch baking dish with nonstick spray. Set it aside.
• Lay 2 of the flour tortillas into the bottom of the prepared 9x13 baking dish. Using a sharp knife or pizza cutter, trim the excess tortilla edges. Use these 2 trimmed tortillas as a pattern to trim the remaining 2 tortillas for the second layer of the lasagna.
• In a 3-4 quart saucepan over medium-high heat, add the ground beef, onion, and minced garlic. Cook until the ground beef is browned and no longer pink. Reduce the heat to medium-low.
• In a small mixing bowl, whisk together the taco seasoning and 1 cup of water. Pour this mixture over the cooked ground beef. Cook for another 2-3 minutes, stirring often, until the meat mixture begins to thicken. Remove from heat.
• Evenly spread half of the cooked meat mixture on top of the first layer of tortillas in the baking dish.
• Evenly spread half of the chunky mild salsa over the meat mixture.
• Evenly sprinkle half of the drained and rinsed black beans over the salsa.
• Evenly sprinkle half of the fiesta blend shredded cheese over the beans.
• Arrange the last 2 trimmed tortillas over the shredded cheese layer.
• Repeat the layering process: spread the remaining meat mixture, then the remaining salsa, black beans, and finally, the remaining shredded cheese.
• Bake for 20-25 minutes, or until bubbly and cheese is melted and lightly golden.
• Remove from the oven, garnish with chopped cilantro (optional). Top with sour cream and fresh pico de gallo (optional). Serve while hot.