Enchilada Casserole

• 1/2 lb. ground beef
• 1/2 c. chopped onion
• 1 (8 oz.) can tomatoes
• 1 tsp. salt
• 1/4 tsp. chili powder
• 1/2 tsp. Tabasco sauce
• 1 (17 oz.) can red kidney beans, drained and mashed
• 18 tortillas
• 1 (8 oz.) can tomato sauce, divided
• 1 c. shredded cheese (Cheddar)

1. Break ground beef into a large skillet.
2. Add onion; cook until beef is browned.
3. Add tomatoes, salt, chili powder, pepper sauce and mashed kidney beans.
4. Simmer 10 minutes.
5. Stir in 1/2 can tomato sauce.
6. Spoon a little bean mixture over bottom of 6-cup round casserole dish.
7. Alternate layers of tortillas and bean mixture, ending with tortillas.
8. Pour remaining tomato sauce over top.
9. Sprinkle with cheese.
10. Bake in 350u0b0 oven for 20 to 25 minutes.
11. Cut into wedge shaped portions to serve.

ground beef, onion, tomatoes, salt, chili powder, tabasco sauce, red kidney beans, tortillas, tomato sauce, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448567 (may not work)