Beef Enchilada Casserole

The Record’s “Recipe of the Week”:
Beef Enchilada Casserole by E. Burnell Todd Jr.

• 6 to 12 flour tortillas, depending on size and shape of casserole
• 8 oz. cheddar or Monterey Jack cheese, grated
• 3/4 lb. ground chuck
• 1/2 small onion, chopped
• 16 oz. can tomatoes, slightly chopped
• 8 oz. can tomato sauce
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. red pepper
• 2 tsp. chili powder
• 1/2 small head of lettuce, chopped

1) Brown the meat and drain the fat. Add the onions, tomatoes, sauce, garlic powder, salt, red pepper, and chili powder. Simmer for 10 minutes.

2) Line the bottom of a casserole dish with tortillas. Cover the tortillas with 1/2 of the beef mixture. Make another layer of tortillas and cover with the cheese. Make another layer of tortillas and cover with the remaining meat. Top with a layer of tortillas. Bake covered for 20 minutes at 375°.

3) Top individual servings with chopped lettuce. Serves about 6.