Chili Tortilla Bake

Sarah Strinden

Dr. William Strinden’s Office

1 lb. ground beef
2 cans (8 oz.) tomato sauce
1 can (14.5 oz.) black beans, drained and rinsed
1 can (8.75 oz.) whole kernel corn, undrained
1 can (4.5 oz.) chopped green chilies, undrained
2 Tbsp. chili powder
2 Tbsp. minced onion
1 tsp. ground cumin
1 tsp. garlic salt
½ tsp. oregano leaves
6 (8 inch) flour tortillas, divided
2 cups shredded cheddar cheese, divided

Preheat oven to 350 degrees. In a large skillet, brown ground beef over medium-high heat, drain. Add tomato sauce, beans, corn and green chilies. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes. In a 2 quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake 30 minutes at 350 degrees.

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