What we Ate: Meixcan lasagna

I was going to be all fancy and make this recipe from Pintrest.  But then I decided that was too much work and I already had the ingredients, so I made this...

Mexican Lasagna, on the left, messy but delicious (sorry for the poor picture)

Leland had a broken down version: cheddar cheese, black olives, refried beans, wheat tortillas, kiwi

Ingredients:
1 can refried beans, or if you make them at home- 1 cup dried pinto beans cooked and then pureed, cooked with bacon grease and onion.
1lb ground buffalo
6-10" whole wheat tortillas
1 cup salsa
1 1/2 cups shredded cheddar cheese
1/2 cup chopped black olives
1/2 cup green onions

Directions:
Preheat oven to 375.

Once everything is prepped you get to start layering it all.  Grease a 9 x 13 pan.  Put two tortillas on the bottom of the pan.  Then put all the meat on top of the tortillas, with the meat juice or grease.  Then add a third of the salsa and spread it over the meat. Add two more tortillas on top and add the can of refried beans.  Add another third of the salsa and smooth over the beans.  Then add the last two tortillas, and last bit of salsa.  Cover it with all the cheese, olives and onions.

Bake for 25 minutes with foil on top, then broil to finish it off.

We served this with purple cabbage with salt, pepper, lime juice and avocado oil and avocado on top.  it was really good.  A key element was keeping the meat with the meat juice.

When I first made it I didn't think it was going to be that great, but after my first bite I was changed, it was amazing.