Directions

1. Preheat oven to 425°F. Place peppers, cut sides down, on a foil-lined baking sheet. Bake 20 to 25 minutes or until skins are blistered and dark. Remove from oven; immediately wrap in foil. Let stand 30 minutes. Peel peppers, discarding skins. Chop and set aside.
2. Reduce oven temperature to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Set aside.
3. In a large skillet cook ground beef and 1/2 cup onion over medium-high heat until beef is browned. Drain fat. Stir in peppers and flour. Stir in soup, garlic salt and 2 cups water. Bring to boiling; reduce heat. Simmer until thickened. Season with salt and pepper to taste.
4. Place half of the tortillas in bottom of prepared baking dish. Top with half of the meat mixture, half of the remaining onion and half of the cheese. Repeat layers, ending with the cheese. Bake about 20 minutes or until bubbly. Let stand 10 minutes before serving.