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Corn Tortilla Casserole

 Corn Tortilla Casserole
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.
6 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 square) equals 351 calories, 11 g fat (5 g saturated fat), 47 mg cholesterol, 706 mg sodium,

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Corn Tortilla Casserole (continued)

Nutritional Facts: 43 g carbohydrate, 7 g fiber, 24 g protein.