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Corn Tortilla Casserole Recipe

Jane Hardy of Henderson, Texas uses canned items, including kidney beans, cream-style corn and tomato sauce, to dress up ground beef in this satisfying entree. Convenient corn tortillas separate each mouth-watching layer.

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6 Servings
Prep: 30 min. Bake: 30 min.

Ingredients

1 pound ground beef
1 medium onion, chopped
3 celery rib, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 can (8 ounces) tomato sauce
4-1/2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 garlic clove, minced
6 corn tortillas (6 inches)
1/2 cup shredded cheddar cheese

Directions

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes.
Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.

Nutrition Facts: 1 serving (1 square) equals 351 calories, 11 g fat (5 g saturated fat), 47 mg cholesterol, 706 mg sodium, 43 g carbohydrate, 7 g fiber, 24 g protein.

Corn Tortilla Casserole published in Quick Cooking July/August 2004, p42

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