"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili Tortilla Bake Recipe

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This recipe for Chili Tortilla Bake, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Williams
Added: Sunday, September 28, 2008


1 lb ground beef
2 cans (8 oz) tomato sauce
1 can (14 1/2 oz.) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernal corn, undrained
1 can (4 1/2 oz) chopped green chilies, undrained (Rotel works well)
2 tbsp Chili powder
2 tbsp California style minced onion
1 tsp ground Cumin
1 tsp California style Garlic salt
1/2 tsp Oregano leaves
6 (8-inch) flour tortillas, divided
2 cups of shredded Cheddar cheese, divided

Preheat oven to 350F.
In a large skillet, brown ground beef over medium-high heat; drain.
Add tomato sauce, beans, corn, and green chilies
Stir in the next 5 ingredients listed above.
Bring to a boil and reduce heat.
Simmer uncovered, 15 minutes.
In a 2-qt 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 for 30 minutes

Number Of Servings:
Number Of Servings:




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