Mexican lasagna

2 pounds ground beef
Diced onions
Minced garlic
1 packet Taco seasoning
1 can Petite diced tomatoes
1 can tomato sauce
6 Tortillaland uncooked tortillas, cooked
Sour cream
Cream cheese
Cheddar cheese
Moneray jack cheese
1 can corn
1 can beans
Tortilla chips

Brown ground beef with onions and garlic (season with salt). Drain fat and add tomatoes and tomato sauce and packet of Taco seasoning and 1/3 cup water. Simmer for a few minutes. Cook tortillas and cut in half. Grade Cheddar and moneray jack and mix together. Rinse black beans and corn and mix together. In a 9x13 pan layer start with a layer of beef, followed by corn and bean mixture, next layer 3 tortillas, sour cream, little dollops of cream cheese, and shredded cheese last. Repeat once. For the last layer add beef, corn and beans and the rest of the cheese. Bake at 425 for 20 minutes cover with aluminum foil. Remove foil and add crushed Tortilla chips and bake for 5-10 more minutes.