Nacho Lasagna

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can refried beans
• 1 (10-ounce) can red enchilada sauce
• 1 (4-ounce) can diced green chiles
• 1 (2.25-ounce) can sliced black olives
• 1 (8-ounce) package shredded Mexican cheese blend
• 1 (9-ounce) bag tortilla chips

Directions

1. Preheat oven to 350°F.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. In a large bowl, combine the refried beans, enchilada sauce, green chiles, and olives. Mix until well combined.
4. Spread half of the tortilla chips in the bottom of a 9x13-inch baking dish. Top with half of the bean mixture, then half of the cheese.
5. Repeat the layers, ending with the remaining cheese. Bake for 18-20 minutes or until the cheese is melted and bubbly.
6. Serve warm.

Interesting Facts

• Nacho lasagna is a great way to use up leftover tortilla chips.
• The dish can be easily adapted to your tastes by using different types of canned beans, enchilada sauces, and cheeses.
• Nacho lasagna is a great dish to make ahead of time and reheat for a quick dinner.