Mexican Lasagna

Brown the lean ground beef in a large skillet over medium-high heat, breaking it apart as it cooks until no pink remains, about 5-7 minutes.

Drain excess fat from the beef, then add the taco seasoning mix and stir to coat evenly.

Pour in the canned diced tomatoes with juice and the prepared salsa, stirring well to combine all ingredients.

Simmer the beef and sauce mixture over medium-low heat for 5 minutes to meld the flavors.

Preheat the oven to 350°F (175°C).

Spread a thin layer of the beef mixture on the bottom of a 9x9-inch baking dish.

Layer 5 corn tortillas over the beef sauce, breaking them to fit and overlapping as needed.

Spread half of the remaining beef mixture evenly over the tortilla layer.

Layer the remaining 5 corn tortillas over the beef, breaking and fitting them to cover the dish.

Top with the remaining beef mixture, spreading it evenly to the edges.

Sprinkle the shredded colby cheese evenly over the top layer.

Bake in the preheated oven for 20-25 minutes until the cheese is melted and the edges are bubbling, then remove and let rest for 3-5 minutes before serving.