Mexican Tortilla Lasagna

• 1/2 lb lean ground beef (I buy regular ground beef cook it and drain and rinse it very well several times and freez in 1/2 lb)
• 16 ounces fat-free refried beans
• 16 ounces tomato sauce
• 1 cup water
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1/4 teaspoon ground red pepper
• 12 corn tortillas
• 2 ounces monterey jack pepper cheese
• 4 ounces 2% cheddar cheese

1. Mix ground beef (cook first if not previously cooked), fat free refried beans, tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
2. Simmer until beans have "melted" stir in the pepper jack cheese.
3. Cut corn tortillas into quarters.
4. Spray bottom of 9X13 baking dish with PAM.
5. Layer 1/3 of tortillas on bottom.
6. Spoon 1/3 of meat, bean, & tomato sauce mixture. Repeat.
7. Sprinkle reduced fat cheddar on top of last layer.
8. Bake covered at 400* for 30 minutes.

lean ground beef, beans, tomato sauce, water, cumin, garlic, chili powder, onion powder, ground red pepper, corn tortillas, pepper cheese, cheddar cheese

Taken from www.food.com/recipe/mexican-tortilla-lasagna-315010 (may not work)