Mexican Lasagna

1- 1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 tsp pepper
6 flour tortillas (I use a few more and fill in all the spaces in the pan.)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Optional: Sliced olives, guacamole, chopped tomatoes and sour cream

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir  in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
2. Spread 1 cup sauce in a greased 9x13 baking dish.  Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers.  Top with remaining tortillas and meat mixture.
3. Cover and bake at 375 for 30 minutes.  Uncover; sprinkle with remaining cheese and top with tortilla chips.
4. Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with olives, guacamole, tomatoes and sour cream if desired.