Taco Lasagna_Main Dishes

Taco Lasagna

1 1/2 lb. ground beef
1 large onion, chopped
1/4 cup chili powder
1 jalapeno chili, chopped (optional)
6 cups baked tortilla chips (approximately)
14 oz. can chili-style beans
2 cups monterey jack or cheddar cheese, shredded
28 oz. can diced tomatoes

Cook ground beef and onion in large skillet until beef is cooked and onion
is softened. Drain excess grease then sprinkle in chili powder and the
chopped jalapeno, if using. Cook, stirring, for five more minutes. Season
with salt and pepper to taste.

Preheat oven to 350 degrees F. Line the bottom of a 9 x 13 in. baking dish with about half the tortilla chips. They should cover the bottom of the dish in an even layer. Spread the beef mixture evenly over the tortilla chips, then spoon the entire can of beans (liquid and all) over the beef. Sprinkle with 1 1/2 cups of the cheese (reserve about 1/2 cup for topping), then cover with the remaining tortilla chips. Spoon the entire can of diced tomatoes (including the juice) over the top, and sprinkle with remaining cheese. Bake at 350 degrees for 1 hour, until bubbling. Serve with salsa, sour cream and chopped avocado, if desired.