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Chili Beef Bake
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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 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |