Mexican Casserole

The Record’s “Recipe of the Week”:
Mexican Casserole by Ella Overstreet

1-1/2 to 2 lbs. ground beef
1 medium onion, chopped
2 cans ranch-style beans
Chili powder, to taste
1 pkg. (10) corn tortillas, quartered
2 cans cream of chicken soup
1 can crushed tomatoes
2 cups mild cheddar cheese, shredded
1 can mild green chilies, chopped

Cook the ground beef and onion. Drain off the fat. Add the beans and chili powder. Heat until thick.

Mix the soup and tomatoes.

Make layers in a 9x13 pan: Tortillas, meat, soup, tortillas, meat, soup. Top with the cheese and chilies.

Bake at 350° for 35 to 45 minutes.