Corn Tortilla Casserole
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.
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.
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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3 celery rib, chopped
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-3/4 ounces) cream-style corn
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1 can (8 ounces) tomato sauce
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4-1/2 teaspoons Worcestershire sauce
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1 teaspoon chili powder
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1 garlic clove, minced
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6 corn tortillas (6 inches)
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1/2 cup shredded cheddar cheese
Directions
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1.
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.
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2.
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.
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