Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
3. Add 1 small diced onion and 2 minced cloves of garlic to the skillet with the ground beef. Sauté until the onion is translucent, about 3-4 minutes.
4. Stir in 1 can (15 oz) of diced tomatoes, 1 can (15 oz) of black beans (drained and rinsed), 1 tablespoon of taco seasoning, and 1 teaspoon of cumin. Cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. In a separate bowl, mix together 1 can (15 oz) of refried beans and 1 cup of sour cream until smooth.
6. Prepare a 9x13 inch baking dish. Spread a thin layer of the beef mixture on the bottom of the dish.
7. Layer 4 corn tortillas over the beef mixture, tearing them to fit if necessary.
8. Spread half of the refried bean and sour cream mixture over the tortillas, followed by half of the beef mixture. Sprinkle 1 cup of shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese over the top.
9. Repeat the layers: tortillas, remaining refried bean mixture, remaining beef mixture, and top with the remaining cheese.
10. Finely chop 2 jalapeños (remove seeds for less heat if desired) and sprinkle over the top layer of cheese.
11. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
12. Let the lasagna cool for 10 minutes before slicing. Garnish with crumbled queso fresco and fresh cilantro before serving.