Mexican Casserole

Mexican Casserole

1 lb. ground round
1 - 15 oz. can light red kidney beans, drained
1 - 14.5 oz. can diced tomatoes
1 - 4 oz. can chopped chiles
1 pkg. taco seasoning mix
6 or 7 corn tortillas
1 cup sour cream
1 cup grated Mexican blend cheese

Heat oven to 350 degrees. Cook ground round in skillet until done, stirring frequently. Drain well and return beef to skillet. Add beans, tomatoes, chiles, and taco seasoning mix and stir well. Simmer on low for about 5 minutes. Lightly grease pan about 11 x 7 inches. Cut tortillas in half and place half of them in a layer in the bottom of the baking dish, overlapping slightly. Spoon half of the meat mixture over tortillas and then top with the sour cream, spreading evenly. Top with remaining half of the tortillas and the remaining half of the meat mixture. Cover with foil and bake for 25 minutes. Remove foil and top with cheese. Bake for another 5 minutes, or until cheese melts. Cool a few minutes before serving.