Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray.

Trim the 4 flour tortillas to fit snugly into the bottom of the 9x13 inch baking dish. This will create two layers of two tortillas each.

In a large skillet over medium-high heat, cook the ground beef, diced sweet yellow onion, and minced garlic until the beef is fully browned and no longer pink. Drain any excess fat.

Reduce the heat to medium-low. In a small bowl, whisk together the mild taco seasoning with 1 cup of water. Pour this mixture over the cooked ground beef. Stir well and simmer for 2-3 minutes, stirring occasionally, until the meat mixture slightly thickens. Remove from heat.

Place 2 of the trimmed flour tortillas in a single layer at the bottom of the prepared baking dish.

Evenly spread half of the seasoned meat mixture over the tortillas.

Spread half of the chunky mild salsa over the meat layer.

Sprinkle half of the drained and rinsed black beans over the salsa.

Evenly sprinkle half of the fiesta blend shredded cheese over the black beans.

Place the remaining 2 trimmed flour tortillas over the cheese layer.

Repeat the layering process with the remaining meat mixture, salsa, black beans, and finally, the remaining shredded cheese.

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.

Remove the taco lasagna from the oven. Garnish with fresh chopped cilantro, if desired. Let it rest for a few minutes before slicing and serving hot with optional sour cream and fresh pico de gallo.