3 lb. lean ground beef
2 onions, chopped
2 large green peppers, cut into 1-inch pieces
2 tbsp. chili powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
2 (10.5 oz.) pkg. 6-inch flour tortillas
2 (19 oz.) cans kidney beans, rinsed and drained
2 (8 oz.) pkg. shredded sharp Cheddar cheese
4 (11 oz.) jars mild chunky salsa

Preheat oven to 350°F. Coat 2 (13 x 9-inch) baking dishes with cooking spray. In large pot or Dutch oven, cook first 7 ingredients, stirring often until beef is browned 10 minutes. Drain, if necessary. Line bottom of each baking dish with 6 tortillas. Divide beef mixture between dishes. Top each with 1 can beans, then sprinkle with 3/4 cup cheese. Top with remaining tortillas. Spread 2 jars salsa over each casserole. Sprinkle with remaining cheese. Cover with foil; bake 45 minutes. Remove foil; bake 10 to 15 minutes until cheese is golden. To freeze, cool completely.