Max's 1st Grade Cookbook

1 pound lean ground beef
1/2 c. chopped onions
1 can (15 ounces) OLD EL PASO Mexe-Beans
1 can (8 ounces) tomato sauce
1 can (4 ounces) OLD EL PASO Whole Green Chilies
1 package McCormick Taco Seasoning (regular)
6 - 8 flour tortillas, 8-inch halved
2 c. (8 ounces) shredded Cheddar Cheese

1 pound lean ground beef 1/2 c. chopped onions 1 can (15 ounces) OLD EL PASO Mexe-Beans 1 can (8 ounces) tomato sauce 1 can (4 ounces) OLD EL PASO Whole Green Chilies 1 package McCormick Taco Seasoning (regular) 6 - 8 flour tortillas, 8-inch halved 2 c. (8 ounces) shredded Cheddar Cheese

Preheat oven to 350 degrees.

1. In large skillet, brown ground beef and onions. Salt and pepper to taste. I use Hot Shot red/black pepper to add a little spice. Drain the fat.

2. Dice the whole green chilies. Normally, there are 4 green chilies to a can but I only use 2 or 3 of them. The more you use, the hotter the dish will be.

3. Mix together the drained ground beef, mexe-beans, tomato sauce, green chilies, and taco seasoning.

4. Layer half the tortillas on the bottom of an 11 x 7-inch baking dish. Spread half the meat mixture over and sprinkle with half the cheese. Repeat.

5. Bake 30 minutes.

Makes 4 - 6 servings. Serve with shredded lettuce, salsa, and sour cream.