| 10 | lbs. | extra lean ground beef |
| 4 | lbs. | cheese |
| 1 | cups | chopped onion |
| 6 | pkg. | chili seasoning (1.25 oz. each) |
| 3 | qts. | water |
| 4 | doz. | corn tortillas |
| 1 1/2 | cups | water* |
| 1/2 | pkg. | chili seasoning* |
Brown meat in a large skillet. Drain excess fat. Sauté onion. Stir in chili seasoning mix. Add enough water to get a thin chili. Bring to a boil. Remove from heat. The water amount listed above is an estimate and is not exact.
Spray casserole pans, spread a thin layer of hot meat mixture, add layer of TORTILLAS, add layer of grated Cheese, then repeat tortilla and meat layers until all chili is used. Final layer must be meat mixture.
* Mix Chili Seasoning with * water and pour over top of casserole. Cover with foil and bake at 350 degrees for 1 hour. Grated cheese may be sprinkled over the top after removing foil cover. Serve with salsa.
I use extra lean ground beef. Antelope, venison, elk or turkey may be substituted for half or all of the beef. If you use meat with a high fat content, make chili a day early and chill overnight. Remove all fat and heat chili to boiling, remove from heat and make the casserole.
. I use Shillings chili mix most often, but have used others with equally good results.
Yield: 50 servings.