Baja Lasagna

1 lb. ground round

1/4 C. chopped onion

2 (14 1/2 oz.) cans ready-cut tomatoes

3 oz. canned diced green chiles

1 C. sliced fresh mushrooms

2 2/3 C. drained, canned pinto beans

1 T. chili powder

1 t. cumin

8 corn tortillas, cut in 1 inch wide strips

2 C. shredded Cheddar cheese

1 C. sour cream

chopped fresh cilantro

Preheat oven to 350 degrees. Saute ground beef and onion until meat is not pink. Add tomatoes, chiles, mushrooms, beans, chili powder, and cumin. Simmer uncovered 10 minutes.

In a baking dish, arrange a single layer of tortilla strips. Pour 1/4 of the tomato mixture and 1/3 of the cheese over the tortilla strips. Set aside a little of the cheese for garnishing. Repeat layers. Bake 30 minutes.

For topping, spread layer of sour cream over casserole and sprinkle with chopped cilantro and reserved cheese.