Improv Mexican Casserole

• 1/2 Tablespoons Butter
• 1/2 cups Chopped Yellow Onion
• 1/2 cups Chopped Green Pepper
• 1- 1/2 pound Ground Beef
• 2 cans (15 Oz. Can) Kidney Beans
• 1 can (10 Oz. Can) Ro-tel Tomatoes/Green Peppers
• 2 cans (6 Oz. Can) Tomato Paste
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cumin
• 4 ounces, weight Sharp Cheddar Cheese
• 1 package Corn Tortillas

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet over medium low heat.
3. Chop onion and green pepper, add to the skillet.
4. Saute until lightly browned.
5. Remove onion and green pepper from skillet, set aside.
6. Place ground beef in the skillet and cook over medium heat until done.
7. Reduce heat to low.
8. Drain grease from skillet.
9. Empty the two cans of kidney beans into a colander, rinse and drain.
10. Add kidney beans, onions, green peppers, Ro-Tel, tomato paste, chili powder, and cumin to the skillet, mix until thoroughly combined.
11. Grate cheese into skillet, stir again.
12. In a 9x12 baking dish, lay out half of the corn tortillas.
13. Fill with hamburger and bean mixture, and top with remaining tortillas.
14. Cover dish with baking foil, and bake in the oven for 20 to 25 minutes at 350 degrees.

butter, yellow onion, green pepper, ground beef, kidney beans, rotel tomatoes, tomato paste, chili powder, cumin, cheddar cheese, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/improv-mexican-casserole/ (may not work)