Chili Tortilla Bake

• 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

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.
2. In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350u0b0 for 25-30 minutes or until bubbly.
3. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

extralean ground beef, salt, black beans, frozen corn, green chilies, onion, chili powder, ground cumin, garlic, oregano, whole wheat tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/chili-tortilla-bake/ (may not work)