Mexican Skillet Lasagna

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4 8 Inch/ 20cm Whole Wheat Flour Tortillas
1 tbsp Vegetable Oil
1 count Yellow Onion, finely chopped
2 count Garlic Cloves
1.25 lbs Ground Beef, 85% lean
0.5 tsp Ground Cumin
0.25 tsp Chili Powder
0.25 tsp Cayanne
1 tsp Pepper
28 oz Crushed Tomatoes, no salt added
230 g sharp cheddar cheese, shredded
0.25 tsp Neufchatel Cream Cheese
2 count Scallions (Optional)

Get a large skillet pan (about 3 quart/2.84 liter capacity). Needs a lid and high walls.
Toast each tortilla over medium-high heat until lightly browned. (rougly 30 seconds to each side).
Transfer to cutting board and cut into 1 inch(2.5cm) wide. You can do this with scissors, but the easiest way is a pizza cutter. Then set aside
Add oil to pan, heat over medium heat. To the pan, add onions and garlic and cook until they are softened. Increase to medium heat and add beef, cumin, chili powder, and cayenne, and pepper.
Cook beef until browned - drain off fat
Add in tomatoes, then fill the tomato can about 1/3 of the way with water and swirl to get remaining sauce. Pour into the pan.
Simmer the mixture, then reduce the heat to low-medium.
Lay half of the tortilla strips evenly across the pan. Then push them under the sauce with a grated spatula or a spoon
Evenly sprinkle half of the cheddar cheese on the top
Lay remaining tortilla stips across the pan like in the previous step. Then, push them under the sauce
Put the lid over the pan to cover, gently simmer until slighly thickened. (5-10 minutes)
Put dollops of the Neufchatel Cream Cheese across the top and sprinkle the rest of the cheddar cheese on top.
Gently simmer covered until all things are melted.
Let the lasagna rest for about 10 minutes before eating
Optional: top with scallions