Mexican Lasagna

Ingredients

• 1 lb ground beef
• ½ cup onion
• 2 clove garlic
• 2 tbsp taco seasoning
• 10 oz canned diced tomatoes with green chilies (Rotel)
• 19 oz red enchilada sauce
• 12 corn tortillas
• 2 cup shredded Monterey Jack or Mexican blend cheese
• ½ cup sour cream (optional)
• ¼ cup fresh cilantro (optional)

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Brown ground beef in a large skillet over medium-high heat. Drain excess fat. Add chopped onion and minced garlic, cooking until softened, about 3-5 minutes.
3. Stir in taco seasoning and diced tomatoes with green chilies, cooking for another 2 minutes. Remove from heat.
4. Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish. Arrange a single layer of corn tortillas over the sauce, overlapping slightly if needed.
5. Spread half of the beef mixture over the tortillas, then top with 1/3 of the shredded cheese. Repeat with another layer of tortillas, the remaining beef mixture, and another 1/3 of the cheese.
6. Place a final layer of tortillas on top, cover with the remaining enchilada sauce, and sprinkle with the last 1/3 of the cheese.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for 5 minutes before serving.
8. Garnish with sour cream and fresh cilantro, if desired, before serving.