Mexican Lasagna

• 1 lb. ground round
• 1 medium onion, chopped
• 1 (16 oz.) can Mexican stewed tomatoes, cut up
• 1 (16 oz.) can tomato sauce
• 1 (4 oz.) can diced green chilies (mild)
• 1 pkg. taco seasoning mix
• 4 large flour tortillas
• 1 lb. grated Cheddar cheese (I use more)
• 1 carton sour cream (16 oz.)

1. Brown ground beef and onion.
2. Drain off all fat.
3. Add next 4 ingredients.
4. Simmer covered 10 to 15 minutes.
5. Layer like lasagna in 9 x 13-inch pan:
6. small amount of sauce on bottom of pan. Next, cut tortillas to make "noodle" layer.
7. Don't overlap. Layer of sauce mixture.
8. Layer of Cheddar.
9. Repeat tortillas and sauce.
10. Spread layer of sour cream before adding remaining Cheddar.
11. Cover and bake until hot at 350u0b0 for 40 to 45 minutes. Let stand 15 minutes before serving.
12. Enjoy!

ground round, onion, tomatoes, tomato sauce, green chilies, taco seasoning mix, flour tortillas, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636025 (may not work)