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Chili Tortilla Bake

 Chili Tortilla Bake
“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
6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1 pound ground beef (95% lean)
    X
    With Johnsonville Italian Sausage.

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  • 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,

2 of 2

Chili Tortilla Bake (continued)

Nutritional Facts: 11 g fat (4 g saturated fat), 56 mg cholesterol, 590 mg sodium, 47 g carbohydrate, 8 g fiber, 28 g protein.