Mexican Lasagna

In a large skillet over medium-high heat, brown the ground beef.

Season the beef with taco seasoning, garlic powder, and onion powder. Break up the meat as it cooks.

Once the meat is mostly cooked, add the diced onion and continue to cook until the onion is soft and the meat is fully browned.

Stir in the refried beans, diced tomatoes, and the entire bottle of red taco sauce.

Add more garlic and onion powder to taste, then stir everything together until well combined. Heat through for a few minutes.

Preheat your oven to 350°F (175°C).

To assemble, spread a thin layer of the meat and bean mixture on the bottom of a large baking dish.

Sprinkle a layer of shredded Chihuahua cheese over the meat mixture.

Place a double layer of flour tortillas over the cheese to cover the surface.

Spread about half of the remaining meat mixture over the tortillas, followed by another layer of Chihuahua cheese.

Add a final double layer of flour tortillas.

Top with the rest of the meat mixture, spreading it evenly.

Finish by topping with the remaining Chihuahua cheese and the shredded sharp cheddar cheese.

Cover the baking dish tightly with aluminum foil.

Bake for 30-45 minutes, or until the casserole is hot and bubbly.

Remove from the oven, let it rest for a few minutes, then serve hot, garnished with a drizzle of Mexican crema if desired.