Sunday, December 17, 2006

Chili Tortilla Bake

1 pound ground beef
2 cans (8 oz.) tomato sauce
1 can (14 1/2 oz.) black beans, drained and rinse1 can (8 3/4 oz.) whole kernel corn, undrained
1 can(4 1/2 oz.) chopped green chilies, undrained
2 tbls. chili powder
2 tbsp minced onion
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
6 (8-inch) flour tortillas, divided
2 cups shredded cheddar cheese, divided

1. Preheat oven to 350 degrees F. In a large skillet, brown ground beef over medium-high heat; drain. Add tomato sauce, beans, corn and green chiles.

2. Stir in next (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

3. In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.
Bake 30 minutes.
Serves 8
Top with sour cream and your favorite salsa and enjoy. Tonight is mexican food night!!

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