Chili Beef Bake

A Mexican Lasagna type casserole that can be made with ingredients you probably have on hand. From Taste of Home/Quick Cooking 1998. A great one for cool evenings and hungry families or potlucks! I've tried with all kinds of beans and cheese depending on what was handy but the recipe as posted is great! Don't let the cream of chicken soup throw you - it helps to balance the flavors! Best if you let it set for 10-20 minutes before serving; easier to cut and plate.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 13x9 casserole

Ingredients

• 2  lbs ground beef
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1  teaspoon chili powder
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 12  flour tortillas (6 inches)
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 6  slices  process cheese (Velveeta)
• 2 (10 3/4ounce) cans  condensed cream of chicken soup, undiluted
• 1 (10 ounce) can  diced tomatoes and green chilies, undrained

Directions

1. In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper.
2. Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350° for 30 minutes or until bubbly and heated through. Even better the next day if there's any left! I often make a couple, putting one in the freezer for later.