1 Cup Chopped Onion
2 Lbs. Ground Beef
2 Tbsp Flour
3 Tbsp Chili Powder
1 Cup Water
1 Can Tomato Soup + 1/3 Can Water
1 Tbsp Onion Powder
1 tsp Salt
1.5 Cups American Cheese, Grated (~1" chunk from deli)
1.5 Cups Half & Half (not fat free, sorry!)
10 Taco Size Tortillas
Preheat oven to 325.
Saute chopped onion in butter until soft and slightly brown. Add ground beef and cook until brown. Add flower and chili powder until well combined. Add water, cover and simmer until thick.
In a separate bowl, mix soup + water, cheese, half and half, onion powder and salt.
Cut tortillas in strips (using scissors is easiest) and place half in a buttered casserole dish. Alternate layering with meat and cheese mixtures... tortillas, meat, cheese and repeat! I've done this with two or three layers. Make sure you end with the cheese mixture on top.
Bake at 325 until bubbly. If you have time, let it sit to cool and harden slightly. Easy to make ahead of time and refrigerate until time to bake. Let sit out to get back to room temperature for quicker cooking.
Serves 8-10. Or double the recipe and bake in a larger dish with just two layers to serve 16.
(NOTE: I've always used regular American cheese in this dish until last time when I used half White American cheese and half Sharp Cheddar. It was scrumptious!)