1 lb. hamburger
1 lg. onion, chopped
1 clove garlic, minced
2 to 4 tsp. chili powder
1 can (1 lb., 3 oz.) tomatoes
2 cans (1 lb. ea.) red kidney beans, drained
2 tsp. salt
1 pkg. 10-in. flour tortillas
3 c. shredded lettuce
1 c. grated cheese | | | In a skillet, sauté onion and garlic until soft. Add hamburger and cook until browned; drain. Stir in chili powder, tomatoes, kidney beans, an salt. Break tomatoes with the back of your spoon. Simmer, uncovered, 15 minutes. Spoon 1 c. hamburger mixture into 13x9x2-inch baking dish. Cut 4 tortillas, lengthwise, and arrange flat edges against the sides of the dish to cover the pan. Spoon half of the remaining hamburger mixture over the tortillas. Cut 3 more tortillas in half and place on top of hamburger mixture. Sprinkle on lettuce and cheese. Halve remaining tortillas and place on top of lettuce and cheese. Spoon remaining hamburger mixture on top. Bake at 350 degrees for 30 minutes. Can be made ahead of time and refrigerated before layering. Bake at 375 degrees for 45 minutes. |
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