Mexican Casserole
Contributor: Reva Bennion
CC Original
“This recipe came from Powell, from our daughter-in law Lynn, who is an excellent cook.”
Brown 2 lbs hamburger, 1 chopped onion, a dash of garlic powder and salt and pepper.
Sauce:
3 cups beef broth (I use bouillon cubes)
2-8 oz cans tomato sauce
4 oz can El Paso taco sauce
Thicken with 1/2 cup flour
Cut in wedges 8-9 tortillas. In casserole, place sauce, then tortillas, meat and top with grated cheddar cheese. Bake at 350 degrees until hot and bubbly, about 1/2 hour.