Mexican Lasagna

Mexican Lasagna 1 1/2 lbs ground beef 1 small onion, chopped 1 can enchilada sauce (red) 1 can refried beans 1 pkg taco seasoning 1/4 C water 10 large flour tortillas 1 1/2 C hand crushed tortilla chips 1 8 oz. bar Colby jack cheese, shredded shredded lettuce, green onions and diced tomatoes for topping. Brown ground beef, drain grease and add onion and sauté till tender. Add in taco seasoning and water, let simmer about 5 minutes. In a large casserole dish place flour tortillas to cover bottom, cover with 2-3 spoon fulls of enchilada sauce, spread with refried beans, sprinkle some of the ground beef mixture over top, sprinkle with some of the crushed tortilla chips then sprinkle with a little cheese. Repeat layers until you end up with flour tortillas on top and spread remaining enchilada sauce and cover with remaining cheese. Bake at 350 degrees for 20-25 minutes. Serve over lettuce and top with tomatoes and green onions.