|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.