Corn Tortilla Casserole

1 pound ground beef
1 med. onion, chopped
3 celery ribs, chopped
1 can - 16 - kidney beans, rinsed & drained
1 can -14 3/4 oz - cream style corn
1 can - 8 oz. - tomato sauce
4 1/2 tsp. worcestershire sauce
1 tsp. chili powder
1 garlic clove, minced
6 corn tortillas
1/2 c. shredded cheddar cheese
In a large skillet, cook the beef, celery and onion til meat no longer pink. & vegetables are tender. Drain.
Stir in the beans, corn, tomato sauce, worcertershire , chili powder and garlic. Cook for three minutes.
Place 1 tortilla in a greased round 2 quart baking dish.; Top with 1 c. meat mixture. Repeat layers 5 times. Sprinkle with cheese
Bake, uncovered at 350 - 25 to 30 min. or til bubbly.
Serves 6
from the kitchen of Lois Wood