Taco Lasagna

2 pounds ground beef
2 envelopes taco seasoning mix
4 cloves pressed garlic or 1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups water
1 tablespoon cornmeal
20 to 24 flour or corn tortillas
1 (24 ounce) jar salsa
1 cup sliced onions
16 ounces sour cream mixed with
1 tablespoon chili powder
3 cups shredded Monterey jack cheese, divided
3 cups shredded Cheddar cheese, divided

Preheat oven to 375 degrees F.

In large saucepan, cook ground beef until brown, and drain well. Add taco seasoning packets, garlic cayenne pepper and water. Simmer uncovered for 10 minutes. Set aside.

Sprinkle cornmeal in bottom of a 13 x 9-inch baking pan. Place 6 tortillas in the bottom of pan, overlapping and extending a little up the sides of the pan. Layer in the following order:

1 cup salsa
1/2 of the meat mixture( about 2 cups)
1/2 of the onions
1 cup of the sour cream mixture
2 cups of combined cheeses

Repeat layering, starting with the corn, 6 tortillas, salsa, meat, onions, sour cream mixture and 2 cups of cheese. Bake for 40 minutes.

Remove from oven and sprinkle with any remaining cheese. bake an addtional10 minutes or until cheese is melted. Let stand at least 10 minutes before serving.

Chop lettuce and tomatoes, and put over top at serving time with choice of hot or mild taco sauce. This is even better reheated as flavors mingle. This can also be frozen in airtight containers.

Yields 10 to 12 servings.