1 lb. ground beef
1 lg. onion, chopped (1 c.)
1 clove garlic, minced
2 to 4 tsp. chili powder
1 (1 lb. 13 oz.) can tomatoes
2 (1 lb.) cans red kidney beans, drained
2 tsp. salt
1 (1 lb. 4 oz.) pkg. 10 inch flour tortillas
3 c. shredded Monterey Jack or sharp Cheddar cheese
1 sm. can diced green chilies

Shape ground beef into a large patty in a large skillet and brown 5 minutes on one side; cut into quarters. Turn; brown 5 minutes on second side. Remove from pan and drain on paper towels. Saute onion and garlic until soft in pan drippings; push to one side. Sprinkle chili powder into pan drippings and cook, stirring constantly, 2 minutes.

Stir in tomatoes (breaking up with the back of a spoon), kidney beans, and salt. Crumble ground beef into pan. Simmer, uncovered, 15 minutes to blend flavors. Spoon 1 cup of chili mixture into bottom of a 13 x 9 x 2 inch casserole. Cut 4 tortillas lengthwise. Arrange flat edges against sides of dish to cover bottom of pan. Spoon half the remaining chili mixture over tortilla layer.

Halve 3 tortillas and cover chili layer. Sprinkle with shredded lettuce and cheese. Halve the remaining tortillas and cover lettuce/cheese layer. Spoon on remaining chili mixture. Bake in 350 degree oven for 30 minutes or until bubbly hot. Let casserole rest on a wire rack 15 minutes. Garnish with additional shredded lettuce and cheese. Makes 8 servings.