1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 T. vegetable oil
1 lb. ground beef
4 tsp. chili powder
1 tsp. ground cumin
1 1/2 tsp. salt
3 T. all-purpose flour
1 (8 oz.) can tomato sauce
12 (6-inch) flour tortillas, cut into 1/2-inch strips
2 c. shredded Cheddar cheese, divided
1 (10 3/4 oz.) can Cheddar cheese soup
1/2 c. milk
In a skillet over medium heat, sauté the onion and green pepper in the oil until transparent; add the ground beef.
Cook until the beef is browned; drain. Add the chili powder, cumin, salt and flour; stir well. Mix in the tomato
sauce and enough water to cover the mixture; simmer over low heat for 30 minutes. Set aside. Toast the tortilla
strips on a baking sheet in the oven at 350 degrees for 3 to 4 minutes; layer half of the strips in a greased 9 x 13-inch
baking pan. Top with half of the meat mixture. Sprinkle with 1 c. of the cheese; add the remaining tortilla strips.
Top with the remaining meat mixture; set aside. Blend the soup and milk together; pour over the top of the meat mixture.
Sprinkle the top with the remaining 1 c. of cheese; bake at 300 degrees for 30 to 40 minutes. Let stand 15 minutes before
serving. Serves 6 to 8.