Mexican casserole

I know El Capitan is fond of recipes and it was Army of Dad who suggested picking one to post.

This is one I'm having this afternoon during Sunday afternoon football. I modified a recipe from a cookbook I received as a high school graduation gift in 1987. The book is "Texas Fixins from Texas Kitchens" sponsored by the Friendship Group of Brownwood, Texas.

Mexican Casserole
1 lb. lean ground beef
2 tsp. chili powder
1 15-oz. can of Ranch Style Beans
1 8-oz can of tomato sauce
6-9 corn tortillas
8 oz. shredded cheddar cheese*
2 packets Old El Paso taco seasoning
*optional - 1 c. chopped onions and 1 can of whole kernel corn

*I like the fiesta/Mexican blend of cheeses with Monterrey Jack, etc. I also season my meat when it is browning. I use liberal application of onion powder and pepper. I also toss a few dashes of garlic powder and season salt in there, too.

Brown beef and onion on stovetop, pouring off excess fat drippings.
Mix in chili powder, beans, tomato sauce. Once those are mixed, add in the cheese (Save some cheese to toss on top of the mixture at the end.)
Spoon mixture in casserole dish and then layer tortillas like you would a lasagne. I usually use three between each layer. Repeat till all the mixture is gone. Toss some cheese on top or wait till you pull it out. Your option.
Cover and bake at 325 degrees for about 30 to 35 minutes.