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Source: Betty Crocker® Cookbook

Tortilla Casserole
A casserole so easy to make, you can take a siesta while it’s baking.
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Serves: 6 servings
Prep Time: 10 minutes minutes
Cook Time: 35 minutes
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1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso® Thick ’n Chunky medium salsa
1/2 cup milk
1 package Hamburger Helper® cheesy nacho
6 Old El Paso® flour tortillas, (6 inches in diameter)
1 1/2 cups shredded Cheddar cheese, (6 ounces)




1. Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
2. Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.


High Altitude (3500-6500 ft)
Increase hot water to 1 3/4 cups.





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