"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHILI TORTILLA BAKE Recipe

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This recipe for CHILI TORTILLA BAKE, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
1 LB GROUND EEF

2 CANS (8 OZ) TOMATO SAUCE

1 CAN (14 1/2 OZ) BLACK BEANS DRAINED AND RINSED

1 CAN (8 3/4 OZ) WHOLE KERNEL CORN UNDRAINED (OR FROZEN)

1 CAN (4 1/2 OZ) CHOPPED GREEN CHILIES UNDRAINED

2 TBSP CHILI POWDER

2 TBSP MINCED ONION

1 TSP GROUND CUMIN

1 TSP GARLIC SALT

1/2 TSP OREGANO LEAVES

6 (8 INCH) FLOUR TORTILLAS (DIVIDED)

2 CUPS SHREDDED CHEDDAR CHEESE DIVIDED

Directions:
Directions:
PREHEAT OVEN TO 350.

IN LARGE SKILLET BROWN GROUND BEEF OVER MED-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 2 QT BAKING DISH, COATED WITH COOKING SPRAY, PLACE 3 FLOUR TORTILLAS TO COVER BOTTOM. OVERLAP AS NEEDED. LAYER WITH HALF OF CHILI MIXTURE AN HALF OF CHEESE.

TOP WITH REMAINING TORTILLAS, MEAT MIXTURE AND CHEESE.

BAKE 30 MINUTES.

Number Of Servings:
Number Of Servings:
8

 

 

 

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