Western Enchilada Lasagna

Source: Yoder Dairies

2 pounds ground beef
1 large can enchilada sauce (16-24 ounces)
1 onion, diced
1 pound cheddar cheese - grated
1 pound Monterey jack cheese, grated (optional)
1 cup oil
2 package corn tortillas
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika

Brown ground beef with onion and spices, drain and set aside. Warm enchilada sauce, adding 1 cup of cheeses for flavor.

Heat oil in small saucepan. Dip tortilla in hot oil long enough to soften. Layer six across on bottom of pan.

Layer bottom of pan with tortillas, cover with meat, cheese, enchilada sauce and repeat three times. Cover and bake at 350 degrees F for 30-40 minutes.