Tex-Mex Tortilla Bake

• 1 lb. lean ground beef
• 1 yellow onion, peeled and finely chopped
• 2 stalks celery, chopped
• 2 cloves garlic, peeled and minced
• 1 (2 lb. 3 oz.) can tomatoes, chopped with their juice
• 3/4 tsp. dried oregano, crumbled
• 1/2 tsp. ground cumin
• 1 tsp. salt
• 1 to 3 canned green chilies, rinsed, seeded and minced
• 16 tortillas
• 1 1/2 c. shredded sharp Cheddar cheese (6 oz.)

1. Preheat oven to 325u0b0.
2. In a heavy 12-inch skillet over moderately high heat, cook the beef, uncovered, stirring often, for 5 minutes.
3. Using a slotted spoon, remove beef to bowl.
4. Add the onion, celery and garlic to beef drippings and cook, uncovered, over low heat until onion is soft.
5. Add the tomatoes and their juice, oregano, cumin, salt and chilies.
6. Simmer, uncovered, until thick.
7. Stir in beef and any accumulated juices. Cut tortillas in 1-inch strips and line bottom of buttered 13 x 9 x 2-inch baking dish with half of them.
8. Cover with half the beef mixture; repeat.
9. Sprinkle with the cheese and bake, uncovered, for 20 minutes.

lean ground beef, yellow onion, stalks celery, garlic, tomatoes, oregano, ground cumin, salt, green chilies, tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197021 (may not work)