Mexican Lasagna

This was another kitchen experiment gone good. The boyfriend went back for seconds, and drooled thinking about leftovers. I wasn't as impressed at first--I thought it much better the 2nd day. (And even better being reheated from frozen--I divvy up the leftovers from each week's meals into plastic freezer containers to eat throughout the week.) Either way, this dish has been added to my dinner recipes rotation. There are a couple of modifications I may make next time, though:
I may omit the ricotta cheese--it added a different texture to the beans but I may be able to go without
I'll probably add another bag of shredded cheese--there didn't seem to be enough to have that ooey-gooey effect I love so much

Other than that, I think I'll keep it the same!

Mexican Lasagna
(Inspired by Our Sweet Life)

3.25 lbs ground beef
2 pkg (1.25 oz ea) Taco Bell taco meat seasoning
31 oz can refried beans
16 oz ricotta cheese
1- 15 oz can black beans, rinsed/drained
2- 26 oz jars mild chunky salsa
2- 8oz bags Mexican blend shredded cheese
1 small pkg corn tortillas
1 small can sliced black olives, drained
Sour cream, chopped green onions (optional, garnish)

Preheat oven to 350 degrees.

Brown ground beef and drain. Add taco meat seasoning and stir to combine uniformly.
Heat/stir together refried beans and ricotta cheese (in microwave-safe bowl or on stove top).
Pour a light layer of salsa over the bottom of a large baking dish. Layer 6 corn tortillas, slightly overlapping. Spread 1/2 of the refried beans/ricotta mixture over the tortillas (this wasn't as hard as it sounds).

Crumble 1/2 of the taco meat over this, then sprinkle 1/2 of the black beans over the meat.

Pour the remaining open jar of salsa over this then cover with ~1 bag of shredded cheese. Repeat the tortilla/beans/meat/black beans/salsa/cheese layer, reserving about 1 cup of salsa and shredded cheese. Top with 6 more corn tortillas, the remaining salsa and cheese, and the can of sliced black olives. Be sure to coat the top layer of tortillas with salsa so they do not harden with baking.

Bake 30-45 minutes. Let stand for 10-15 minutes before cutting.

Garnish with sour cream and chopped green onions, if desired.