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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was given to me by my wonderful mother-in-law who came to the help of a non cooking new wife. That was 27 years ago and we still eat this! It apparently came from a home ec teacher somewhere in LA. I can not find brick chili where I live now but I use a tub chili found in the meat department that works well. Ingredients:
1 (8 ounce) package chili (brick) |
1/2 lb hamburger |
1 (15 ounce) can kidney beans, drained |
1 (8 ounce) can tomato sauce |
6 flour tortillas |
1/4 cup cheddar cheese, grated |
Directions:
1. Line a 8 square or round dish with a layer of tortillas leaving a couple to top off the dish.
2. Brown hamburger, drain grease and add to pan.
3. Break up the chili over the hamburger.
4. Layer the can of kidney beans on top of chili.
5. Add grated cheese on top of beans.
6. Add about 2-3 tablespoons of the tomato sauce over cheese.
7. Cover with remaining tortillas.
8. Pour the remaining tomato sauce on top of the tortillas and tap down the edges to try and create a seal.
9. Bake at 350°F for 45 minutes or microwave on high for 15 minutes then transfer to a 350°F oven for 10 minutes to crisp up the tortillas.
10. This will spew out some grease so be prepared to clean the micro, it doesn't do this in the oven.
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