1 1/2 lb. ground beef
1 c. chopped onion
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 OR 4 (4 oz.) cans
12 corn tortillas
1 lb. Monterey Jack cheese, shredded
1 c. sour cream

OVEN: 375 degrees.

Greased 13 x 9 inch dish.

In 12 inch skillet brown beef and onion, discard grease. Add next 6 ingredients. Simmer 10 minutes uncovered until most liquid is gone.

Meanwhile, pour 1/2 cup taco sauce into greased casserole, arrange 1/2 tortillas to cover bottom. Pour 1/2 cup additional taco sauce on tortillas. Spoon in beef mixture, top with sour cream, sprinkle 1/2 cheese. Cover with remaining 6 tortillas and remaining taco sauce. Top with rest of cheese. (You can refrigerate at this point.)

Cover with foil, bake 40 minutes. Remove foil and continue baking 5 more minutes. Makes 8 to 10 servings.