3 lbs. ground beef
2 tomatoes, finely chopped
1 med. onion, finely chopped
2 cloves garlic, crushed
1 pint (16 oz.) sour cream
12 oz. Fresco Mexican cheese or Mozzarella cheese
2 to 3 cans Contadina Italian tomatoes
1 sm. can Contadina Tomato paste
3 or 2 cans Old El Paso green chilies

Brown meat, onions, tomatoes and garlic; put aside. In blender, blend can of tomatoes, onions and garlic to taste. In 5-quart pot, put 2 tablespoons of oil and cook sauce until it thickens. If too watery, add 1 can of tomato paste. Cook 10 more minutes.

Layer bottom of pan with oil and heat. Fry tortillas 2 seconds on each side (not crisp) just so they are pliable. Layer Pyrex with tortillas, including sides. Add meat mixture and green chilies. Cover with sauce. (Save some sauce for use when serving.) Cover the meat with a layer of tortillas. Pour sauce over top layer. Pour sour cream on top of sauce. (Add milk if too thick.) Put cheese on top of that, and for color, add rest of green chilies.

Preheat oven to 350 degrees. Cover lasagna and put in oven until hot. Let stand for 5 minutes before serving.