Toasted tortilla strips make this casserole different...it’s gone in no time at all.
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 T. oil
1 lb. ground beef
4 t. chili powder
1 t. ground cumin
1-1/2 t. salt
3 T. all-purpose flour
8-oz. can tomato sauce
12 6-inch flour tortillas, cut into 1/2-inch strips
2 c. shredded Cheddar cheese, divided
10-3/4 oz. can Cheddar cheese soup
1/2 c. milk
In a skillet over medium heat, sauté onion and pepper in oil until transparent; add beef. Cook until beef is browned; drain. Add chili powder, cumin, salt and flour; stir well. Mix in tomato sauce and enough water to cover mixture; simmer over low heat for 30 minutes. Set aside. Toast tortilla strips on a baking sheet in the oven at 350 degrees for 3 to 4 minutes; layer half in a greased 13"x9" baking pan. Top with half of meat mixture. Sprinkle with one cup cheese; add remaining tortilla strips. Top with remaining meat mixture; set aside. Blend soup and milk together; pour over top of meat mixture. Sprinkle with remaining cheese; bake at 300 degrees for 30 to 40 minutes. Let stand 15 minutes before serving. Serves 6 to 8.
Tag sale ceramics are sweet for serving up cookies for dessert. Cleverly dress them up with some dime-store treasures...baubles, beads, even seashells! Be sure to hand wash.