1 1/2 lbs. ground beef (chuck) or ground turkey
1 c. onions, chopped
1 1/2 tsp. ground cumin
2 garlic cloves, crushed
4 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. water
2 c. taco sauce (2 jars, 8 oz.; 4 cans, 4 oz.), mild
12 corn tortillas (fresh, frozen, canned)
1 lb. Monterey Jack cheese, shredded
1 c. sour cream

Preheat oven to 375 degrees. Grease 13x9 inch baking dish; set aside. In 12-inch skillet, cook beef and onion over medium high heat until meat is brown. Discard drippings. Add next 6 ingredients. Simmer 10 minutes, uncovered, until most of liquid is evaporated.

Meanwhile, pour 1/2 cup taco sauce into greased casserole. Arrange 1/2 tortillas (if using frozen, thaw according to directions) to cover bottom of casserole. Pour 1/2 cup additional sauce evenly over tortillas.

Spoon in beef mixture; top with sour cream and sprinkle 1/2 cheese. Arrange remaining tortillas overlapping slightly on cheese. Spread remaining taco sauce over tortillas.

Top with remaining cheese. Cover with foil and bake 40 minutes. Remove foil and continue baking 5 more minutes. Makes 8-10 servings. Serve with marguerites.

(May be prepared in advance; just cover with foil and refrigerate up to 24 hours, then bake.)