MEXICAN LASAGNA

2 lbs. lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 to 2 yellow Caribe chiles, chopped
salt and pepper
12 (5 to 6 inch) diameter corn tortillas
1 (15 oz) can chili beans
1 1/2 cups (packed) grated sharp cheddar cheese
2 cans (14 1/2 oz each) Mexican-style stewed tomatoes

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish.

Saute beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low.

Mix in chili powder and Yellow Caribe Chiles and saute 5 minutes. Season mixture with salt and pepper.

Overlap 6 tortillas on bottom of prepared dish, covering completely.

Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas.

Sprinkle cheese over. Pour tomatoes with juices over cheese.

Bake about 1 hour or until casserole is heated through and bubbling at edges.