Tijuana Torte

• 1 lb. ground chuck
• 1 medium onion, chopped
• 2 c. canned tomatoes
• 1 (10 oz.) can tomatoes and green chilies
• 1 (8 oz.) can tomato sauce
• 1 (1/4 oz.) pkg. taco seasoning mix
• 12 corn tortillas
• 1 lb. Cheddar cheese, grated

1. Spray skillet with cooking spray.
2. Brown meat and onion.
3. Add tomatoes, tomatoes and chilies, tomato sauce and taco seasoning mix.
4. Combine thoroughly; simmer 15 minutes.
5. Grease a 9 x 13 baking dish and place 6 tortillas in pan, overlapping if need be. Top each tortilla with 1/2 of meat mixture and 1/2 of cheese. Repeat with tortillas, meat mixture and cheese.
6. Bake, uncovered, at 350u0b0 for 20 to 25 minutes until bubbly hot and cheese is melted. Good served with a dollop of sour cream.
7. Fresh tomatoes or frozen may be used.

ground chuck, onion, tomatoes, tomatoes, tomato sauce, taco seasoning mix, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53108 (may not work)