Taco Lasagna

Source: The Pampered Chef

2 pounds ground beef
2 (1.25 ounce) packages taco seasoning mix
4 cloves pressed garlic
1/2 teaspoon cayenne pepper
1 1/2 cups water
1 tablespoon cornmeal
2 (10 to 12-count) packages corn tortillas
1 (24 ounce) jar salsa
1 cup sliced green onions
16 ounces sour cream mixed with 1 tablespoon chili powder
3 cups shredded Monterey jack cheese, divided
3 cups shredded Cheddar cheese, divided

Heat oven to 375 degrees F.

In large saucepan, cook beef until brown and drain well. Add taco seasoning, garlic, pepper and water. Simmer uncovered for 10 minutes. Set aside.

Sprinkle cornmeal in bottom of 9  x 13-inch Baker. Place 6 tortillas in bottom of pan overlapping and extending up edges slightly.

Layer in following order:

1 cup salsa
1/2 of meat mixture (2 cup)
1/2 cup green onions
1 cup sour cream mixture
2 cups combined cheese

Repeat starting again with 6 tortillas, salsa, meat, green onions, sour cream and 2 cups of cheese. Bake for 40 minutes.

Remove and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

Yield: 10-12 servings