Tex-Mex Tortilla Casserole

• 3 lb. lean ground beef
• 2 onions, chopped
• 2 large green peppers, cut into 1-inch pieces
• 2 Tbsp. chili powder
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 2 (10.5 oz.) pkg. 6-inch flour tortillas
• 2 (19 oz.) cans kidney beans, rinsed and drained
• 2 (8 oz.) pkg. shredded sharp Cheddar cheese
• 4 (11 oz.) jars mild chunky salsa

1. Preheat oven to 350u0b0.
2. Coat 2 (13 x 9-inch) baking dishes with cooking spray.
3. In large pot or Dutch oven, cook first 7 ingredients, stirring often until beef is browned 10 minutes. Drain, if necessary.
4. Line bottom of each baking dish with 6 tortillas.tivide beef mixture between dishes.
5. Top each with 1 can beans, then sprinkle with 3/4 cup cheese.
6. Top with remaining tortillas.tpread 2 jars salsa over each casserole.
7. Sprinkle with remaining cheese.
8. Cover with foil; bake 45 minutes.
9. Remove foil; bake 10 to 15 minutes until cheese is golden.
10. To freeze, cool completely.

lean ground beef, onions, green peppers, chili powder, salt, garlic powder, pepper, flour tortillas, kidney beans, shredded sharp cheddar cheese, chunky salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112658 (may not work)