Here's a hearty and satisfying "Mexican lasagna" that comes together
          quickly.

          2 pounds lean ground beef
          1 large onion, chopped
          1/4 cup chili powder
          1 jalapeño chili, chopped

          12 5- to 6-inch-diameter corn tortillas
          1 15-ounce can chili beans
          1 1/2 cups (packed) grated sharp cheddar cheese
          2 14 1/2-ounce cans Mexican-style stewed tomatoes

          Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish.
          Sauté 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 jalapeño
          and sauté 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
          their juices over cheese. Bake until casserole is heated through and bubbling at
          edges, about 1 hour.