1 lb. ground beef (or substitute chicken or kidney beans)
1 med. chopped onion
1 (15 oz.) can Contadina Mexican style stewed tomatoes, chopped or your favorite salsa
1/2 c. lite sour cream
1 can Campbells Golden corn soup
6 corn tortillas, cut in 1" strips
1 c. shredded Monterey Jack cheese
1 tsp. chili powder (optional)
Dash cayenne pepper (optional)

Cook and stir beef and onion until brown; drain. Spread 1 cup tomatoes in bottom of ungreased 8x8x2 inch pan. Mix remaining tomatoes, sour cream and soup together. Layer 1/2 tortilla strips, beef mixture, soup mixture and cheese on top of tomatoes. Repeat.

Bake, uncovered, at 350 degrees for about 30 minutes. Let stand 10 minutes. 6 servings.