Layered Tortilla and Beef Casserole

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Layered Tortilla and Beef Casserole

Marcia Strieber

12 corn tortillas, broken into bits                            2 c. grated cheddar or jack cheese

1 lb. raw hamburger meat (lean is better)           1 c. stewed tomatoes, cut up

1 chopped onion                                                             1 c. chopped green chilis (can substitute jalapenos)

1 c. Mexican chili beans                                              1 c. cream of chicken soup

1 (15-oz.) c. mild enchilada sauce (red)

Layer in 9X12 pan with tortillas on bottom, and raw meat broken into bit size bits on top of tortillas, then pour rest of ingredients over top and then top with cheese. Bake at 350 for 1 – 1 ½ hours. This also freezes well before cooking.