Southwestern Casserole
Christy Rost
| Ingredients: | |
|---|---|
| 1 ½ | pounds ground chuck |
| 1 | small onion, chopped |
| 2 | cloves garlic, minced |
| 1 ¼ | cups medium or hot picante sauce |
| 1 | 8-ounce can tomato sauce |
| 1 | 15-ounce can kidney beans, rinsed and drained |
| ¼ | cup shredded Longhorn cheddar cheese |
| 1/3 | cup crushed tortilla chips |
| ½ | cup shredded Longhorn cheddar or Monterey Jack cheese |
| 1 | 20-count package warm flour tortillas |
| 1 ½ | cups shredded lettuce |
| 1 | cup sour cream |
Sauté ground beef and onion in a large skillet over medium heat until meat is brown. Drain fat, reduce heat to low, and add minced garlic; sauté 1 minute. Pour in picante and tomato sauces; stir to mix. Stir in kidney beans, shredded cheese and crushed tortilla chips.
Cook mixture until bubbly. Serve immediately in flour tortillas or spoon into a casserole dish, sprinkle with additional cheese and cover. Bake at 350 degrees for 30 minutes, or until hot and bubbly.
To serve, spoon Southwestern Casserole into warm flour tortillas; top with shredded lettuce, cheese and sour cream.
Recipe serves 6.
Category: Casseroles