Chili Beef Bake Recipe

4.5 1 2
Publisher Photo

Chili Beef Bake Recipe

Read Reviews
4.5 1 2
Publisher Photo
"We served this zesty casserole at a fund-raising luncheon for a local college," shares Martha Huffman of Monticello, Arkansas. "The students went crazy for it and come back for seconds and thirds. Some even asked for the recipe, which relies on convenient canned beans, soup and tomatoes."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour tortillas (6 inches)
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 6 slices process cheese (Velveeta)
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained

Directions

In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper.
Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350° for 30 minutes or until bubbly and heated through. Yield: 8 servings.
Originally published as Chili Beef Bake in Quick Cooking November/December 1998, p22

Nutritional Facts

1 cup: 521 calories, 26g fat (9g saturated fat), 92mg cholesterol, 1444mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 35g protein.

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour tortillas (6 inches)
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 6 slices process cheese (Velveeta)
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  1. In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper.
  2. Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350° for 30 minutes or until bubbly and heated through. Yield: 8 servings.
Originally published as Chili Beef Bake in Quick Cooking November/December 1998, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChili Beef Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dm855er User ID: 4502619 202861
Reviewed Dec. 4, 2009

"My husband loves mexican food.So he makes me make this once a week."

Loading Image