1 pound ground beef

1 medium yellow onion, diced

2 teaspoons minced garlic (2 cloves)

¼ cup taco seasoning (2 packets)

½ cup water

14.5 ounce can fire roasted diced tomatoes (do not drain)

4 ounce can green chiles

15 ounce can black beans, drained and rinsed

18 corn tortillas, divided

6 cups shredded jack and cheddar cheese, divided

1 medium tomato (for garnish)

1 bunch green onions (for garnish)

Sour cream (for serving)

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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray and set it aside.
In a large skillet, cook the ground beef and diced onion over medium heat until the meat is browned and the onions are soft.
Add the minced garlic to the skillet and sauté for 1-2 minutes.
Stir in the taco seasoning and water, and cook for a few minutes until well combined.
Add the fire roasted diced tomatoes (juices included), green chiles, and black beans. Stir to combine and heat through.
Layer the bottom of the prepared baking dish with 6 corn tortillas, overlapping slightly.
Spread 1/3 of the meat mixture over the tortillas and sprinkle 2 cups of shredded cheese over the top.
Repeat the layering process with more tortillas, meat mixture, and cheese for a total of three layers.
Cover the dish with aluminum foil and bake for 30-40 minutes, until bubbly and the cheese is fully melted.
Garnish with diced tomatoes and green onions, and let the casserole sit for 10 minutes before slicing and serving.
Serve with sour cream on the side.

For a spicier kick, add sliced jalapeños or hot sauce to the meat mixture.
To make it vegetarian, replace the ground beef with beans, tofu, or any other preferred protein source.
Leftovers can be stored in an airtight container for 2-3 days, or frozen for up to 3 months.
If you prefer a firmer texture for the tortillas, bake the lasagna immediately after assembling.