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Chili Tortilla Bake Recipe

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

Shannon Heinen
Added: Tuesday, April 25, 2006


1 pound ground beef
2 cans (8 ounces) tomato sauce
1 can (14 1/2 ounces) black beans or pintos, drained and
1 can (8 3/4 ounces) whole kernel corn, undrained
1 can (4 1/2 ounces) chopped green chiles, undrained
2 tablespoons chili powder
2 tablespoons Minced Onion
1 teaspoon Ground Cumin
1 teaspoon Garlic Salt
1/2 teaspoon Oregano Leaves
6 (8-inch) flour tortillas, divided
2 cups 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 chiles. Stir in next five seasonings, bring to a boil,
and reduce heat. Simmer uncovered 15 minutes. Coat a 2-
quart baking dish with cooking spray and 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
You can add sour cream to the layers if you like. This recipe can
be doubled and it is so simple to make. My husband and kids
love it!




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