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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Jane Hardy of Henderson, Texas uses canned items, including kidney beans, cream-style corn and tomato sauce, to dress up ground beef in this satisfying entree. Convenient corn tortillas separate each mouth-watching layer. Ingredients:
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 |
Directions:
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 350° for 25-30 minutes or until bubbly. Yield: 6 servings.
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