Taco Lasagna

2 pounds ground turkey or beef
1 (1 1/4 ounce) envelope taco seasoning mix
4 cloves garlic, pressed
1/2 teaspoon cayenne pepper
1 cup hot water
20 to 24 corn tortillas
1 (24 ounce) jar salsa
16 ounces sour cream (mixed with 1 tablespoon chili powder)
3 cups Monterey jack cheese, shredded, and divided
3 cups Cheddar cheese, shredded and divided
1 1/2 cups pepper jack cheese, shredded and divided (optional)

Heat oven to 375 degrees F.

In large saucepan, cook turkey or beef until brown. (If using beef, drain well.) Add taco seasoning mix, garlic, cayenne pepper and hot water. Simmer uncovered for 10 minutes or until water evaporates. Set aside.

Place 6 tortillas in bottom of lightly greased 9 x 13-inch pan, overlapping and extending up edges slightly.

Layer in the following order: 1 cup salsa (spread evenly over tortillas), 1/2 meat mixture (about 2 cups), 1 cup sour cream, 1 cup Monterey jack cheese, 1 cup Cheddar cheese and 1/2 cup pepper jack cheese, lightly scattered.

Repeat layers starting again with 4-6 tortillas, salsa, meat, sour cream and 2 1/2 cups cheese. Place 4-6 tortillas and remaining salsa on top.

Bake for 40 minutes. Remove and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving.