Mexican taco lasagna

* Ingredients :

°2 tbsp. salted butter
°1 yellow onion, finely chopped
°1 lb extra lean ground beef
°2 garlic cloves, degermed and finely chopped
°1 C. chili powder
°1 C. ground cumin
°16 oz store-bought spicy Mexican salsa (preferably with chunks)
°Salt and pepper from the mill
°3 large wheat tortillas, cut into 20 cm x 20 cm (8 in x 8 in) squares
°3 c grat Louis Cyr cheese
°Cherry tomatoes, cut into wedges
°1 avocado, thinly sliced
°1 cup of sour cream
°2 C slice ​​iceberg lettuce
°Ground hot pepper or hot sauce
°Freshly lime juice

* Methods  :

In  skillet on heat, melting butter. Add the onion and cook for 5 minutes, stirring occasionally, or until translucent.
Add the beef and garlic. To mix together. Continue cook to beef is cook through.

Add the chili, cumin, and Mexican salsa. To mix together. Taste & adjust season if obligatory. Remove to fire.
Preheat oven 200 ºC (400 ºF). In an 8-inch x 8-inch square baking dish, divide a third of the spicy meat mixture. Cover with a tortilla. Sprinkle with 250 ml (1 cup) grated Louis Cyr cheese. Repeat this twice to use the rest of the ingredients.
Cover with foil and bake for 30 minutes, or until lasagna is heated through.

Remove the foil and continue cooking for 10 minutes, or until the cheese is well melted. Broil for 3 to 5 minutes, to brown the cheese.
Let cool for 5 minutes before serving with your choice of garnishes.

Enjoy !