Chili Tortilla Bake

Name: Chili Tortilla Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
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 shredded reduced-fat cheddar cheese

A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. —Celine Weldy, Cave Creek, Arizona

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 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 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 Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

mrkcook

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.
msvplinda

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.
BobbysChicagoBAbe

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!
Cklee1403

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.
dschultz01

Oct 2, 2016

Very easy to make. My wife loved it. I thought it was just ok.
MichelleKTrapp

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.
swinny

Jan 18, 2016

Hubby and I both enjoyed this dish. Hubby had this over lettuce. Will definitely make again!!!
Angel182009

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.
JGa2595176

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.
ms11145

Jul 26, 2015

Because I wanted it to taste like tamales, I subbed corn tortillas instead of the whole wheat tortillas. Took it to a potluck and didn't bring any home.