Tex-Mex Lasagna

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.

Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chili powder, dried oregano, and ground cumin, stirring constantly for 1 minute to bloom the spices.

Add the canned diced tomatoes with juice and the chopped green chilies to the beef mixture. Stir well to combine and simmer for 3-4 minutes to meld flavors.

Fold the refried beans into the beef and tomato mixture, stirring until evenly distributed. Remove from heat.

Preheat the oven to 350°F.

In a small bowl, whisk together 1 cup of the hot salsa with the sour cream until smooth and well combined.

Spread a thin layer of the salsa-sour cream mixture on the bottom of a 9x13-inch baking dish, using about 2 tablespoons.

Arrange a single layer of corn tortillas over the sauce, overlapping as needed to cover the bottom of the dish. Break tortillas to fit if necessary.

Spread one-third of the beef-bean mixture evenly over the tortillas, then top with one-third of the remaining salsa-sour cream mixture and one-third of the cheddar cheese.

Repeat the layers two more times: tortillas, beef-bean mixture, salsa-sour cream mixture, and cheddar cheese, ending with cheese on top.

Bake in the preheated 350°F oven for 25-30 minutes until the cheese is melted and the filling is heated through.

Remove from the oven and let rest for 5 minutes. Top with the chopped green onions and drizzle with the remaining ½ cup of salsa before serving.