Mexican Lasagna

• 2 pounds ground beef
• 2 1-ounce package taco seasoning mix
• 1 14-ounce can peeled and diced tomatoes with juice
• 8 corn tortillas (6-inch)
• 2 cups shredded Colby cheese
• 1 jar Salsa (use mild to spicy according to taste)

In a 12" Dutch oven,

Brown the ground beef and stir in the taco seasoning and tomatoes.

When cooked remove mixture to another container.

Line Dutch oven with half the tortillas. Spoon the beef mixture onto the tortillas, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with cheese.

Bake for 30 minutes or until cheese is melted and bubbly.

Use 8 charcoal briquettes on the bottom and 12-14 on the top of the Dutch oven.