Mexican Lasagna

• 1 lb. hamburger
• 1 large onion
• 2 to 4 tsp. chili powder
• 1 can (29 oz.) tomatoes
• 2 cans (1 lb. each) red kidney beans, drained
• 2 tsp. salt
• 1 pkg. (10 inch) flour tortillas
• 3 c. iceberg lettuce, shredded
• 1 c. Monterey Jack or sharp Cheddar cheese, shredded

1. Cook hamburger along with onions and garlic.
2. Drain.
3. Stir in tomatoes, breaking up with spoon, kidney beans and salt.
4. Simmer, uncovered, 15 minutes to blend flavors.
5. Spoon 1 cup chili mixture into bottom of 9 x 13-inch casserole dish.
6. Cut 4 tortillas lengthwise, arrange flat edges against sides of dish to cover bottom of pan.
7. Spoon half the remaining chili mixture over tortilla layer.
8. Halve 3 tortillas and cover chili layers; sprinkle with lettuce and cheese.
9. Halve remaining tortillas and cover previous layer.
10. Spoon remaining chili mixture over tortillas. Bake at 350u0b0 for 30 minutes.
11. Garnish with additional shredded lettuce and cheese.

hamburger, onion, chili powder, tomatoes, red kidney beans, salt, flour tortillas, iceberg lettuce, monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410374 (may not work)