Everyone’s favorites all rolled into one casserole!
1 lb. ground beef
2 onions, chopped
1 green pepper, chopped
1/4 c. frozen green peas
1/2 t. chili powder
1/2 t. red pepper flakes
14-1/2 oz. can tomatoes, drained and diced
1/4 c. tomato paste
15-1/4 oz. can kidney beans, drained and rinsed
11-oz. can corn, drained
4 6-inch corn tortillas, quartered
1/3 c. shredded Cheddar cheese
Combine beef, onions and pepper in a large skillet; cook over medium heat until beef is browned and onions are tender. Drain. Add peas; sprinkle with chili powder and red pepper flakes. Stir in tomatoes and tomato paste; reduce heat to low and simmer for 5 minutes. Add beans and corn; stir to combine. Spoon half the mixture into a greased 11"x7" baking pan; top with half the tortilla quarters. Layer with remaining beef mixture. Cover and bake at 350 degrees for 25 minutes; remove cover and top with remaining tortillas and cheese. Bake an additional 10 minutes or until cheese is melted. Serves 4 to 6.
Zip up an everyday salad by tossing in some finely chopped apples, raisins and walnut pieces. Add edible flowers too! Pesticide-free chive blossoms, nasturtiums and violets are all perfectly edible.