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CHILAQUILES (MEXICAN LASAGNA) 
1 c. chopped onion
4 cloves garlic, minced (more, if desired)
1 (28 oz.) can crushed tomatoes
1 can green chiles, diced
1 pkg. taco seasoning
1 (16 oz.) container sour cream
2 or more c. Jack cheese, shredded (add extra, if desired)
1 c. shredded Cheddar cheese
2 lbs. lean ground beef
1 bag round plain tortilla chips
1 c. or more salsa (medium-hot)
Cooking oil
Salt and pepper to taste

Saute onions and garlic until soft. Add beef and brown. Add tomatoes, chilies, taco seasoning, and salsa. Simmer a few minutes. If mixture seems too dry, add more salsa.

Lightly grease a 9x3 inch baking dish. Place a layer of tortilla chips on the bottom of the pan and press to fit, overlapping well. Layer as follows: half of sauce/meat mixture, half of sour cream, half Jack cheese. Repeat, starting with tortilla chips. Break them to lie flat. Top with Cheddar cheese. Bake at 350 degrees for about 45 minutes or until heated through and cheeses are melted.

Let stand 5 minutes. Cut into squares and enjoy. If a really "hot" dish is desired, use HOT salsa but be careful!

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