Ingredients
1 pound ground beef1 medium onion, chopped3 celery rib, chopped1 can (16 ounces) kidney beans, rinsed and drained1 can (14-3/4 ounces) cream-style corn1 can (8 ounces) tomato sauce4-1/2 teaspoons Worcestershire sauce1 teaspoon chili powder1 garlic clove, minced6 corn tortillas (6 inches)1/2 cup shredded cheddar cheese
Preparation
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the beans, corn, tomato sauce, Worcestershire sauce, chili powder and garlic; cook for 3 minutes.
Place one tortilla in a greased round 2-qt. baking dish; top with 1 cup meat mixture. Repeat layers fives times. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
