Mexican_Lasagna

1 pound lean ground beef
1 6-ounce can tomato
1 package enchilada sauce mix (dry mix in envelope)
12 flour tortillas
3 cups water
1 8-ounce block each of Monterey Jack
and mild cheddar cheese, grated

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Brown ground beef; add enchilada sauce mix,
tomato paste,
and three cups water.
Simmer 10 minutes. In 9x13 baking pan,
place a spoon of sauce on the bottom. Layer tortillas,
meat mixture, and cheeses.
Continue layering,
ending with both cheeses.
Bake at 350 degrees for 30 minutes,
or until cheese is melted.