1 1/2 lb. ground round
1 c. onion, chopped
1 1/2 tsp. ground cumin
1 c. water
2 garlic cloves, crushed
4 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. taco sauce (2 8-oz. jars)
12 corn tortillas, flat, round kind
1 c. (8 oz.) sour cream
1 lb. Monterey Jack cheese, shredded

Preheat oven to 375 degrees. Grease 9x13 inch pan. Cook beef and onion, drain. Add next 6 ingredients. Simmer 10 minutes, stirring occasionally until liquid evaporates. Cover bottom of pan with 6 tortillas. Pour 1 cup taco sauce evenly over tortillas. Spoon half of beef mixture, top with half of sour cream and then half of cheese.

Arrange another layer of tortillas, taco sauce, beef, sour cream and cheese. Cover with foil. Bake 40 minutes. Uncover and let cool 10-15 minutes before cutting.