Southwestern Casserole

Christy Rost


1 ½pounds ground chuck
1small onion, chopped
2cloves garlic, minced
1 ¼cups medium or hot picante sauce
18-ounce can tomato sauce
115-ounce can kidney beans, rinsed and drained
¼cup shredded Longhorn cheddar cheese
1/3cup crushed tortilla chips
½cup shredded Longhorn cheddar or Monterey Jack cheese
120-count package warm flour tortillas
1 ½cups shredded lettuce
1cup 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