Mexican Tortilla Casserole

Cindy Effle

1 ½ pound ground hamburger

2 Tablespoon chili powder

½ tablespoon salt

1/8 teaspoon black pepper

1 package corn tortillas

2 medium onion, chopped

1 pound (16 oz.) cheddar cheese, shredded

1 (10 oz) can Rotel tomatoes & chilies

1 (10 oz) can mild enchilada sauce

Preheat oven to 400 degrees.  Brown meat, drain and return to pan.  Add chili powder, salt and black pepper.

Stir well.  Set aside.  In 9”x13” baking dish,  layer tortillas, meat, onions and cheddar cheese. 

Repeat layers till all ingredients are used ending with cheese. 

Combine Rotel  tomatoes and enchilada sauce, pour over the top of casserole. 

Bake 400 degrees for 45 minutes.