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Mexican Lasagna

Recipe adapted from Better Homes & Gardens.

1 1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 can (16 oz) refried beans
16 ounces sour cream
6 scallions, finely chopped
2 lbs lean ground beef
28 ounces crushed tomatoes, drained
15 ounces tomato sauce
1 small can green chiles
6 large flour tortillas
16 ounces shredded mexican cheese

Brown ground beef, drain. Lower heat to simmer and place meat back in pan. Add tomatoes, tomato sauce, green chiles, and spices. Simmer for 20 minutes. Mix sour cream and scallions together.

Grease a large baking dish and place 1 flour tortilla in the center bottom. Cut a second tortilla into quarters and place in the corners of the dish.
Add a layer of meat sauce (about 1/2).
Repeat tortillas.
Add a layer of refried beans.
Add a layer of sour cream.
Sprinkle with 1/2 cup cheese.
Repeat tortillas.
Add 2nd layer of meat sauce.
Sprinkle remaining cheese on top.

Bake at 375 degress for 30 minutes.