Gwen'S Taco Dish

• 2 lb. lean ground beef
• 1 can (10 3/4-oz.) condensed cream of mushroom soup
• 1 can (15 oz.) mild enchilada sauce
• 1 medium onion, finely chopped
• 1 can (16-oz.) mild kidney beans or pinto beans
• 1 green bell pepper, chopped
• 3 c. shredded Cheddar cheese
• 1 pkg. (12) corn tortillas

1. Brown the ground beef until crumbly; drain the fat.
2. Combine the beef, soups, and enchilada sauce.
3. Cut the corn tortillas into halves or fourths; place on the bottom of a 9-inch by 13-inch baking dish.
4. Add ground beef mixture; then a layer of onion, green pepper, and beans.
5. On top of that a layer of cheddar cheese.
6. Repeat the layers, beginning with tortilla pieces and ending with cheese.
7. Place a ring of tortillas cut into halves around the edges of the baking dish on top of the cheese layer. (These will brown and crisp during baking.)
8. Bake at 350u0b0 for about 1 hour.
9. Serve with lettuce and tomatoes, and/or rice on the side.
10. Makes 6 servings.

lean ground beef, condensed cream, enchilada sauce, onion, kidney beans, green bell pepper, cheddar cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7524 (may not work)