Mexican Lasagna

This is my original recipe (inspired by Rachael Ray) and it was a hit this week!

1 1/2 lbs. lean ground beef (could also use turkey)
1 med. onion, diced
4 cloves garlic, minced
2 peeled carrots, shredded
1 can (15 oz.) diced tomatoes (do not drain)
1 can (8oz.) tomato sauce
1 can (15 oz.) refried beans (I like black beans)
1/4 c. cilantro, finely chopped
3 Tb. chili powder
1 Tb. cumin
1/4 tsp. cayenne pepper
6 flour tortillas (wheat of white)
1 (16 oz.) jar salsa
3 c. shredded cheese
1 1/2 - 2 c. crushed tortilla chips

Brown ground beef with onion and garlic. Add tomatoes, tomato sauce, refried beans, and carrots. Stir together. Add chili powder, cumin, cayenne, and cilantro. Spray 9x13 w/nonstick cooking spray.

Layer the following:
2 tortillas (will overlap in middle)
1/3 of meat mixture
1/3 jar of salsa
1 c. cheese
Repeat layers 2 more times and top with crushed tortilla chips.

Bake at 350 for 25-30 minues until bubbly and cheese is melted. Slice and serve. Can top with fresh cilantro, diced tomato, lettuce, sourcream, and/or more salsa if desired.

Serves 8