May be assembled the day/night before and popped into the oven just before eating for supper the next day.
4 corn tortillas
1 1/2 lbs ground sirloin
1 white onion, diced
Cayenne pepper to taste (optional)
Garlic (optional)
2 cans (15 oz.) Mexican-style chili beans
1 8-oz can tomato sauce
1/4 lb Cheddar cheese, grated
Sour cream and cilantro for garnish
Preheat oven to 350 degrees F.
Brown beef with onion, pepper, and garlic; drain. Stir in chili beans and sauce and simmer for 5 minutes.
Place tortillas in bottom of 1 1/2-quart buttered casserole dish, add with mixture, and top with cheese. Cover and bake for about 30 minutes or until hot and bubbly.
Serve with sour cream and cilantro.
4 corn tortillas
1 1/2 lbs ground sirloin
1 white onion, diced
Cayenne pepper to taste (optional)
Garlic (optional)
2 cans (15 oz.) Mexican-style chili beans
1 8-oz can tomato sauce
1/4 lb Cheddar cheese, grated
Sour cream and cilantro for garnish
Preheat oven to 350 degrees F.
Brown beef with onion, pepper, and garlic; drain. Stir in chili beans and sauce and simmer for 5 minutes.
Place tortillas in bottom of 1 1/2-quart buttered casserole dish, add with mixture, and top with cheese. Cover and bake for about 30 minutes or until hot and bubbly.
Serve with sour cream and cilantro.