Chili Tortilla Bake
Total TimePrep: 20 min. Bake: 25 min.
- 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 shredded reduced-fat cheddar cheese
- 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 11x7-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.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts1 piece: 413 calories, 11g fat (4g saturated fat), 56mg cholesterol, 590mg sodium, 47g carbohydrate (8g sugars, 8g fiber), 28g protein.
Oct 15, 2019
This was really good. I read one review that said it tasted too much like tomato sauce so I used 1 can tomato sauce and 1 can hot Rotel (we like hot). I mixed those together in a bowl and then added the spices to my taste. I added the onions to that and then stirred it in to the ground beef, added the beans and corn. I used a 10x10 baking dish so I cut my tortillas to fit so I didn’t use as many tortillas. I followed the recipe from there. We loved it. Next time I might try corn tortillas just to see if we like that better. Thanks for the recipe!
Mar 4, 2019
This is a wonderful recipe and has fantastic flavor! I doubled the recipe so we can have it again this week! I used burrito size tortillas in a large round oven proof stock pot/dutch oven. It worked perfect.
Jul 11, 2018
Made the recipe as directed with the exception of using corn tortillas instead of flour tortillas. It was ok, but tasted more like tomato sauce with too much chili powder. If you use a good brand of chili powder (I used Penzey’s), then 2 tablespoons is way to much. My spouse did not like it, so looks like I will not be making it again.
Jul 23, 2017
Didn't have 2 cans of tomato sauce, or chilies, so I took a can of mild Rotel and mixed it with a can of tomato paste. The bottom tortillas were hard. My husband suggested spreading some enchilada or taco sauce first, next time. Also could have been the fact that the tortillas were organic. Not finding too many organic foods we like! The rest of it was great!
May 18, 2017
This was an easy and inexpensive weeknight meal.I used corn tortillas because they don't seem to get as soggy. Will most likely make again.
Oct 2, 2016
Very easy to make. My wife loved it. I thought it was just ok.
Mar 2, 2016
Simple & fairly quick to make! I didn't have tomato sauce, substituted tomato soup, turned out great! If you have eaters that don't like beans, you substitute refried beans.
Jan 18, 2016
Hubby and I both enjoyed this dish. Hubby had this over lettuce. Will definitely make again!!!
Jan 14, 2016
This is one recipe I'll be keeping in my stack of favorites. Full of flavor and I loved how affordable the ingredients were. I did double the amount of cheese and added another layer of tortillas.
Nov 1, 2015
Our family enjoyed this recipe and would make again. Husband licked his plate! We added chopped avocados and sour cream as an optional topping at table, and everything else made as directed. Delicious.