Kristin's Mexican Lasagne (Oct 08)

1 pound ground beef
1 onion, chopped
1 (10oz) can tomatoes with green chilies or jalapenos
1 (8oz) can tomato sauce
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces cream cheese, softened
1/2 cup sour cream, plus more for garnish
12 ounces shredded Colby-Monterey Jack cheese
3 (10 inch) flour tortillas (you can also use the smaller ones but will need about 9 in total)

Preheat oven to 350 degrees. Coat 9 inch baking dish with nonstick spray.

Cook ground beef and onion in a skillet, stirring beef until crumbly and browned. Drain. Add tomoatoes, tomato sauce, cumin, salt and pepper to skillet. Simmer for 15 minutes.

In the meantime, stir together cream cheese and sour cream until smooth.

Spread half of the cream cheese mixture on 1 flour tortilla. Place in the baking dish,. Spread ground beef mixture over cream cheese. Sprinkle shredded cheese. Repeat in layers. Top with remaining flour tortilla, ground beef mixture and shredded cheese. Bake for 30 minutes.

You can top the lasagna with fresh tomatoes, cheese, sour cream, guacamole, etc.