1 1/2 lbs. ground beef
1 med. onion, chopped
1 1/2 tsp. ground cumin
2 cloves garlic, crushed
3 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 c. water
2 c. mild taco sauce
12 corn tortilla
1 lb. shredded Monterey Jack cheese
1 (8 oz.) carton sour cream

In a large skillet saute beef and onion stirring occasionally. Drain off drippings and add all seasonings and water. Simmer uncovered stirring occasionally until most liquid has evaporated about 10 minutes. Pour 1/2 cup taco sauce into greased 9 x 13 inch baking dish or pan arrange half of the tortillas to cover bottom of pan.

Pour 1/2 cup taco sauce evenly over tortillas. Spoon on all of beef mixture, top with sour cream applied in even dollops over the beef mixture. Sprinkle with half of the shredded cheese, arrange remaining tortillas overlapping slightly on cheese. Spread remaining taco sauce over tortillas and top with rest of cheese. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 5 more minutes. Let casserole stand for 5 minutes before eating. Cut into squares.