1 1/2 lbs. ground beef
1 c. chopped onion
1/2 tsp. ground cumin
2 garlic cloves, crushed (or 2 tsp. garlic powder)
4 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 c. water
2 c. taco sauce
12 sm. flour tortillas
1 c. sour cream
1 lb. Monterey Jack cheese (can be mixed with Cheddar)

Brown ground beef and onion. Drain fat. Add cumin, garlic, chili powder, salt, pepper and water. Simmer, uncovered, for 10 minutes, stirring occasionally.

Pour 1/2 cup taco sauce into greased 9x13 inch pan. Arrange 6 tortillas over sauce to cover bottom. Pour 1/2 cup taco sauce evenly over tortillas. Spoon in beef mixture. Top with sour cream and sprinkle on 1/2 of the cheese.

Arrange remaining tortillas over cheese, overlapping some. Spread remaining taco sauce over this and top with the remaining cheese. (May be covered with foil and refrigerated up to 24 hours.) Cover with boil. Bake at 375 degrees for 40 minutes. Remove foil and bake 5 more minutes. Serves 8-10.