Mexican Lasagna

Serves 6 to 8

1 lb. ground sirloin
1/2 Cup chopped onion
1 Tbs Chili Powder
1 tsp ground cumin
1-4oz.  can El Paso Green Chlies
! can pinto beans, drained and rinsed
1-8oz Carton Sour Cream (lite or low fat)
2 Tbs flour
1/4 tsp garlic powder
1-10oz can El Paso Enchilada Sauce
8 or 9-6 inch corn tortillas 
2 Cups shredded Cheddar or Monterey Jack cheese

Combine sour cream, flour and garlic powder in small bowl. Mix and set aside
Brown ground beef in large heavy skillet, for 2 minutes,  breaking up pieces and sprinkling with salt and pepper to taste
Stir, adding can of green chlies, chopped onion, Chili Powder and cumin
Add drained pinto beans and mix well.
Remove skillet from heat and set aside
Spray  8 by 10 inch glass baking dish with vegetable oil
Layer 4 corn tortillas in dish, cutting to cover bottom
Spread half the meat mixture over tortillas
Pour half of the can of Enchilada Sauce over the  meat
Top with dollops of sour cream mixrure, speading into meat
Top with half the shredded cheese.
Repeat with remaining tortillas, meat, sour cream and sauce.
Top with remaining cheese.

Bake in 350F oven for 15 minutes or until cheese melts.