Taco Lasagna

1½ lb. ground beef
1 medium onion, chopped
1 pkg. taco seasoning
1 can (16 oz) stewed tomatoes, chopped
1 can Rotel
1 can (4 oz) chopped green chilies
2½ C shredded cheddar cheese
2 C shredded Monterey Jack Cheese
6 large flour tortillas

• Brown hamburger and onion. Drain well.
• Add tomatoes, seasoning, and chilies. Simmer for 30 minutes.
• Layer 2 torn up tortillas in bottom of a greased 9 X 13 inch pan.
• Top with half the meat mixture, then 1 cup of each of the cheeses.
• Repeat layers, ending with a tortilla layer.
• Cover with foil and bake at 350° for 30 minutes.
• Remove foil, add last ½ cup of cheddar and bake 5 more minutes.
• Serve with sour cream and salsa.

This is a family favorite. I always freeze the leftovers in individual servings to send in lunch boxes.

I never use the green chilies, but always use more cheese. Can you ever use too much cheese?