Make this casserole ahead of time.
| 1 | lb. | ground beef |
| 1 | onion | chopped |
| 1 | clove | garlic, minced |
| 1 | can(19oz.) | kidney beans, undrained |
| 1 | can(14oz.) | tomatoes undrained, chopped |
| 1 | can (14oz.) | tomato sauce |
| 1 | small | green pepper chopped |
| 2 | tsp. | chili powder |
| 1/2 | tsp. | each cumin and oregano |
| salt and pepper | ||
| 1/2 | C | grated mild cheddar cheese |
| 4 | tortillas | cut in 1-inch strips |
In large saucepan, brown meat, onion and garlic for about 5 minutes. Stir in kidney beans, tomatoes, tomato sauce, green pepper, chili powder, cumin, oregano, and salt and pepper to taste. Bring to boil; reduce heat and simmer, uncovered for about 45 minutes or until thickened, stirring occasionally.
Turn mixture into 8 cup baking dish. When food stops steaming, cover and refrigerate for 2 to 3 days. For longer storage, freeze after chilling; thaw in refrigerator overnight before baking or pop it into the oven frozen.
Bake refrigerated casserole in 350F oven for about 30 minutes, frozen casserole 375F oven for about 50 minutes.
During last 5 minutes in oven, sprinkle with cheese and arrange tortillas around edge of casserole. Heat until cheese melts and tortillas are crisp. Makes about 6 servings.