Chili Tortilla Bake
- 1 lb. ground beef
- 2 cans (8 oz.) tomato sauce
- 1 (14 1/2 oz.) can black beans, drained and rinsed
- 1 (8 3/4 oz.) can whole kernel corn (undrained)
- 1 (4 1/2 oz.) can chopped green chilies (undrained)
- 2 Tbsp. McCormick chili powder
- 2 Tbsp. McCormick minced onion
- 1 tsp. McCormick ground cumin
- 1 tsp. McCormick California style garlic salt
- 1/2 tsp. McCormick oregano leaves
- 6 (8-inch) flour tortillas, divided
- 2 c. shredded Cheddar cheese, divided
- Preheat oven to 350u0b0. In a large skillet, brown ground beef over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes. In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake 30 minutes. Serves 8.
ground beef, tomato sauce, black beans, whole kernel corn, green chilies, chili powder, onion, ground cumin, california style garlic, oregano, flour tortillas, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=53937 (may not work)