Chili Tortilla Bake Recipe

Chili Tortilla Bake Recipe photo by Taste of Home

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“Young and old alike enjoy this dish. I’ll sometimes assemble it the night before.” With only 20 minutes of prep, this quick-to-fix oven entree is ideal for weeknight dining. —Celine Weldy, Cave Creek, Arizona

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Chili Tortilla Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

1 pound extra-lean ground beef (95% lean)
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons dried minced onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
6 whole wheat tortillas (8 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through.
In an 11-in. x 7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1 piece equals 413 calories, 11 g fat (4 g saturated fat), 56 mg cholesterol, 590 mg sodium, 47 g carbohydrate, 8 g fiber, 28 g protein.

Originally published as Chili Tortilla Bake in Healthy Cooking October/November 2010, p39

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.