Lasagna Ole

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 (14 1/2 oz.) can Del Monte Mexican Style Stewed Tomatoes1
(10 3/4 oz.) can Campbell's condensed cream of chicken soup
1 (4 oz.) can chopped green chili
1/2 tsp. chili powder
1 (10-count) pkg. flour tortillas1
(8 oz.) container sour cream
2 c. (8 oz.) shredded Monterey Jack cheese
1 cup frozen corn defrosted

Coat a large skillet with cooking spray. Place over medium-high heat until hot. Brown meat with onion and garlic, stirring occasionally. Drain off pan drippings. Add tomatoes, soup, chili and chili powder; mix well. Set aside.
Coat a 13x9x2-inch casserole with cooking spray. Layer 5 tortillas in bottom of dish so sides are covered. Layer with half meat, sour cream, and cheese. Top with remaining tortillas, meat, sour cream, and cheese. Bake at 325 degrees for 35 minutes or until hot and bubbly. Yield: 8-10 servings.