Mexican Lasagna

Preheat oven to 400. Coat 9” round baking dish w spray. Preheat large, nonstick sauté pan on medium 2-3 min. Place meat in pan; brown 5-7 min, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 c tomatoes into meat. Remove mix from pan. Add vegetable blend to same pan; cook and stir 1-2 min or until hot. Stir in ½ c salsa con queso; cook 1 min or until thoroughly heated. Remove pan from heat and set aside. Spread ½ c enchilada sauce over bottom of dish; top w 1 tortilla, ¼ c cheese, then 1 ½ c meat mix, spreading meat out evenly. Place another tortilla on top; top w ¼ c cheese and 1 c vegetables. Repeat layers. Top w remaining tortilla, ¾ c enchilada sauce, ½ c tomatoes, and 1 c cheese. Cover dish w foil; bake 30 min. Remove foil and bake 10 min more or until bubbly. Let stand 10 min to cool. Top w sour cream and guacamole

Ground beef 1 lb
Taco Seasoning 1 pkg
Tomatoes 14.5 oz can, diced, drained
Vegetable blend 12 oz (corn, beans, peppers, onions)
Salsa con Queso 15 oz jar
Enchilada Sauce 10 oz can
Tortillas 5
Cheese, Mexican blend shredded
Guacamole 6 oz
Sour Cream 6 oz