Taco Lasagna

I like the mix of ethnic ideas in this dish.  I normally wouldn't think of tacos and lasagna in the same dish.  But, I tell ya, they mix very well.  My daughter brought the recipe to my attention and asked if we could make it.  We tried it and enjoyed the outcome.  We have decided to make some changes each time we have made it.  We changed the size and type of pan to cook it in (from a rectangular pan to round) and ingredients (moved from corn to flour tortilla).  Have fun making it and enjoy!!!

Ingredients

• 2 pounds lean ground beef
• 2 (1.25 ounce) packages taco seasoning mix
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1/2 cup water
• 18 (6 inch) flour tortillas
• 1 (24 ounce) jar salsa
• 1 cup sliced green onion
• 1 (16 ounce) container sour cream
• 1 1/2 cups shredded Cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese

Directions

1. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9" x 3"  inch baking dish.(Original recipe called for 9" x 13", but a round baking dish allows for layering of one tortilla between each layer.) 
3. Place one tortilla into the prepared baking dish. Spread 1/3 of the salsa on top of the tortilla. Add layer of tortilla. Spread 1/2 of the meat mixture evenly over the salsa. Add tortilla. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Add tortilla. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with tortilla, spread with remaining salsa, and sprinkle with remaining cheese.
4. Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.