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Chili Beef Bake

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
12 flour tortillas (6 inches)
2 cans (15 ounces each) pinto beans, rinsed and drained
6 slices process cheese (Velveeta)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained

In a skillet, brown beef; drain. Add onion and garlic; cook until

Printed from tasteofhome.com Oct 13, 2008

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Chili Beef Bake cont.

tender. Remove from the heat; add chili powder, salt and pepper.
Place six tortillas in a greased 13-in. x 9-in. baking dish,
overlapping slightly. Top with half of the meat mixture. Layer with
beans, remaining meat mixture, cheese and remaining tortillas.
Combine soup and tomatoes; pour over tortillas (dish will be full).
Bake, uncovered, at 350° for 30 minutes or until bubbly and
heated through.

Yield: 8 servings.