Corn Tortilla Casserole

• 1 pound ground beef
• 1 medium onion, chopped
• 3 celery rib, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (8 ounces) tomato sauce
• 4-1/2 teaspoons Worcestershire sauce
• 1 teaspoon chili powder
• 1 garlic clove, minced
• 6 corn tortillas (6 inches)
• 1/2 cup shredded cheddar cheese

1. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes.
2. Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350u0b0 for 25-30 minutes or until bubbly.

ground beef, onion, celery, kidney beans, creamstyle corn, tomato sauce, worcestershire sauce, chili powder, garlic, corn tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/corn-tortilla-casserole/ (may not work)