Mexican Lasagna

? lb to 1 lb ground beef
1 (16 oz) can kidney beans, drained
1 (8oz) can tomato sauce
1 (15oz) enchilada sauce
1 t onion powder
3 tortillas soft taco size
2 cups shredded Cheddar Cheese
Sour cream for topping if desired

In a skillet brown ground beef. Drain off fat. Combine beans,
enchilada and tomato sauces in a bowl with onion powder. Mix in half
cheese. Spoon 1/3 of mixture on bottom of 2 qt round casserole dish.
Layer with tortillas. Continue layering until mixture is gone. Top
off with the remaining cheese. Bake uncovered 350 degrees 20-25

This freezes well. I will make it and freeze the leftovers in single
size servings.

Barbara in Millington, TN