Mexican Lasagna *

2 onions, peeled and chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 (15 oz each) cans pinto beans, rinsed and drained
1 (4 oz) can chopped green chiles
2 (15 oz each) cans chili style tomatoes
2 Tbsp chili powder
1 Tbsp cumin
8 corn tortillas
2 cups shredded cheddar cheese

Saute onions and garlic for a few minutes in olive oil.  Add beans, chiles, tomatoes, chili powder and cumin.  Simmer for 20 minutes, stirring occasionally.  Preheat oven to 350.  Spread 1/3 of the bean mixture in 9x13 dish.  Top with 4 tortillas and 1 cup of cheese.  Top with half of the remaining bean mixture, remaining 4 tortillas and remaining 1 cup of cheese.  Top with the remaining bean mixture.  Cover with foil and bake about 35 minutes.

Serves 6