1 lb. ground beef
1 lg. onion, chopped (1 c.)
1 clove garlic, minced
2-4 tsp. chili powder
1 can (1 lb. 13 oz.) tomatoes
2 cans (1 lb. each) red kidney beans, drained
2 tsp. salt
1 pkg. (1 lb. 4 oz.) 16" flour tortillas
3 c. shredded iceberg lettuce
1 c. shredded Monterey Jack or sharp Cheddar cheese (4 oz.)

Bake at 350 degrees for 30 minutes. Makes 8 servings.

1. Shape ground beef into a large patty in large skillet and brown 5 minutes on one side; cut into quarters; turn; brown 5 minutes on second side; remove; drain on paper towels.

2. 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.

3. Stir in tomatoes, breaking up with back of spoon, kidney beans and salt. Crumble ground beef into pan. Simmer, cover, 15 minutes to blend flavors.

4. Spoon 1 cup chili mixture into the bottom of a 13 x 9 x 2 inch casserole dish. 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.

5. Halve 3 tortillas and cover chili layer, sprinkle with shredded lettuce and cheese. Halve remaining tortillas and cover lettuce - cheese layer. Spoon remaining chili mixture over.

6. Bake.