Enchillada Casserole

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Enchillada Casserole

2 pounds ground beef
1 onion, chopped
1/4 tsp chili powder
1 jalapeno pepper, seeded & minced
12 corn tortillas
1 (15 ounce) can chili beans, rinsed & drained
1-1/2 cup sharp cheddar cheese, grated
2 (14.5 ounce) cans Italian stewed tomatoes

Preheat oven to 350 degrees F.

Brown ground beef and onion in a large pan. Mix in chili powder and jalapenos. Season with salt & pepper. Saute for 5 minutes.

Overlap 6 corn tortillas in a greased 9x13" baking dish to cover bottom completely. Spoon beef mixture over tortillas. Layer chili beans over beef. Cover with 6 more tortillas. Sprinkle with cheddar. Pour tomatoes over cheese.

Bake at 350 degrees for 1 hour or until bubbly at the edges.

   

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