SouthWest+Chili+Casserole

I really like this recipe a lot. I love the moistened flour tortillas and green chilies in this dish. I've made this recipe numerous times. I try something different each time. I like to add an extra can of green chilies, they taste so good in the dish. I also add a can of black beans and sliced black olivies. I like using a 28 oz can of peeled tomatoes, but I also make sure I bring it to a medium simmer for a while so that it is not so liquidy. The orginial recipe calls for one 14 oz can of diced tomatoes.
 * Ingredients**

1lb ground beef (turkey or venison) 1 medium chopped onion 3 Teaspoons of chili powder 1 28 oz can peeled tomatoes 2 4 oz can of diced green chilies 1 16 oz can of corn (drained) 1 16 oz can of black beans (rinsed and drained) 1 cup? of sliced black olives 4-5 small flour tortillas 4 oz of shredded cheddar cheese Fresh cilantro sprigs

Saute meat with onions and drain. Stir in chile powder, cook for another minute Add tomatoes, chilies,corn, beans, olives. Bring to a boil, then remove from heat. Lightly grease a 1 1/2 quart casserole dish. Line the bottom of casserole dish with one tortilla. Spoon 1/4 of the meat mixture on top of tortilla. Then spoon 1/4 cheese on top of meat. Repeat the layering using tortillas, meat, and cheese, finishing with meat. Cover and Bake at 375 degrees for 20-25 minutes or until bubbly. Remove from oven and remove cover. Add last layer of cheese and continue to bake for 3-4 minutes until cheese is melted. Garnish with cilantro if desired and cut into wedges before serving.