Categories: Casserole, Ground Beef, Main Dish, Tex-Mex
Ingredients
- 1 medium onion, chopped
- 1 lb ground beef
- 1 (1 3/4 ounce) package chili seasoning mix
- 1/2 cup water
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (4 1/2 ounce) can chopped green chilies, divided
- 2 cups shredded sharp cheddar cheese, divided
- 8 -10 6-inch flour tortillas
Directions
-
Reserve half of onion for filling; cook beef and remaining onion in a large skillet over medium-high heat until beef is no longer pink; drain and return to skillet.
-
Stir in seasoning mix, next 4 ingredients, and half of green chiles.
-
Cook over low heat, stirring occasionally, 8 minutes.
-
Reserve 1 cup meat mixture; spoon remaining meat mixture into a 11×7 inch baking dish.
-
Stir together 1 1/2 cup cheese, reserved onion, and remaining chiles.
-
Spoon evenly down centers of tortillas.
-
Roll up tortillas; place, seam side down, over meat mixture; top evenly with meat mixture.
-
Bake at 35o degrees for 20 minutes or until thoroughly heated.
-
Sprinkle with remaining 1/2 cup cheese and bake 5 more minutes.