Baja Lasagna

• 1 lb ground beef
• 1/4 cup chopped onion
• 2 -3 cloves fresh minced garlic (optional)
• 2 (14 1/2 ounce) cans ready-cut tomatoes
• 1 (3 ounce) can diced green chilies
• 1 cup sliced fresh mushrooms
• 2 2/3 cups canned pinto beans, drained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 8 corn tortillas, cut into 1 inch strips
• 2 -3 cups cheddar cheese, shredded
• 1 cup sour cream

1. Set oven to 350 degrees.
2. Grease a 13 x 9" baking dish OR a casserole dish.
3. In a skillet, saute ground beef with onion and garlic (if using), until meat is no longer pink; drain any fat.
4. Add in tomatoes, chopped chilies, mushrooms, Pinto beans, chili powder and cumin, mix slightly; simmer, uncovered for 10 minutes.
5. In a baking dish, arrange a single layer of tortilla strips.
6. Pour 1/4 cup of the tomato mixture, and 1/3 of the cheese over the tortillas strips.
7. Set aside a little of the cheese for the top Repeat layers.
8. Bake for 30 minutes.
9. Before serving, spread a layer of sour cream over the top of casserole, and sprinkle with any remaining reserved cheese.

ground beef, onion, garlic, tomatoes, green chilies, mushrooms, pinto beans, chili powder, cumin, corn tortillas, cheddar cheese, sour cream

Taken from www.food.com/recipe/baja-lasagna-81077 (may not work)