1 1/2 lbs. ground beef
1 c. chopped onion
1 1/2 tsp. ground cumin
2 crushed garlic cloves
4 tsp. chili powder
1 1/2 tsp. pepper
1 c. water
2 c. taco sauce
12 corn tortillas
1 lb. shredded Monterey Jack
1 c. sour cream

Preheat oven to 375 degrees. Grease 13x9 inch baking dish; set aside.

In 12 inch skillet, cook ground beef and onion over medium heat until meat is brown, stirring occasionally. Discard drippings. Add next 5 ingredients and 1 cup taco sauce. Simmer 10 minutes, uncovered, stirring occasionally or until most of liquid has evaporated.

Meanwhile, pour 1/2 cup taco sauce evenly into pan. Arrange half the tortillas to cover bottom. Pour 1/2 cup additional taco sauce evenly over tortillas. Spoon in beef mixture. Top with sour cream and sprinkle on half the cheese.

Arrange remaining tortillas overlapping slightly on cheese. Spread remaining cheese. Cover with foil and bake 40 minutes. Remove foil and continue baking 5 more minutes.