Chili Tortilla Bake Recipe

By ldelmas

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

Preparation

Step 1

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°.
Yield: 6 servings.