I just finished eating this after making it for the first time, and it was very good. These amounts will make 3-4 mid-sized portions, so double it up if you are making it for a family and would like to have a little left over.
Yes, I know it's true that nearly all Mexican food is some variation of this (meat, tortillas, tomato, cheese, chiles, onion)--but let's just pretend for a minute that it's something brand-new, because regardless, it's tasty!
1 lb. very lean ground beef
1 tsp. minced garlic
1 can of diced tomatoes (plain), drained
3 oz (about 2 Tbsp.) tomato sauce
1 tsp. oil
3 Tbsp. diced onion
salt and pepper to taste
1/4 cup diced green chiles OR 3 diced jalapeños
10 corn tortillas, cut in fourths
2 cups cheddar-monterrey jack cheese blend (reduced-fat if you can get it)
fresh cilantro, cut into small pieces
Brown meat well in skillet, drain if necessary, and stir in garlic.
In another skillet, mix the diced tomatoes, tomato sauce, oil, onion, and seasonings. Bring to a boil, reduce the heat, and then cover and simmer for 20 minutes. Then stir in chiles/jalapeños.
Heat oven to 350° and grease the casserole dish (the quantities I am giving you are not quite enough for a 9"x13" dish, so choose a smaller one unless you're doubling) with non-stick spray.
Mix the cheese and cilantro together in a bowl. Keep it away from the heat.
Layer the ingredients in the dish: tortillas, meat mixture, and cheese mixture. You can probably make three layers of each.
Bake for about 25-30 minutes, until all cheese is melted and it's hot throughout. If you like, serve sour cream on top.
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