Chili Tortilla Bake Recipe

Chili Tortilla Bake is a spicy and robust way to bring a Southwestern flair to your table.
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  • 1 pound ground beef
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (14 1/2 ounces) black beans, drained and rinsed
  • 1 can (8 3/4 ounces) whole kernel corn, undrained
  • 1 can (4 1/2 ounces) chopped green chiles, undrained
  • 2 tablespoons McCormick® California Style Minced Onion
  • 2 tablespoons McCormick® Chili Powder
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 teaspoon McCormick®California Style Garlic Powder with Parsley
  • 1/2 teaspoon McCormick® Oregano Leaves
  • 6 flour tortillas (8-inch)
  • 2 cups shredded Cheddar cheese, divided
10 mins
45 mins
1. Preheat oven to 350°F. Spray 2-quart baking dish with no stick cooking spray. Brown beef in large skillet on medium-high heat; drain fat. Add tomato sauce, beans, corn, green chiles and seasonings; mix well. Bring to boil. Reduce heat to low; simmer, uncovered, 15 minutes.

2. Cover bottom of prepared baking dish with 3 tortillas, overlapping as needed. Layer with 1/2 of chili mixture and 1/2 of cheese. Top with remaining tortillas, chili mixture and cheese.

3. Bake 30 minutes or until heated through.
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Nutrition (per serving)
Calories: 392 Calories
Fat: 20 Grams
Protein: 23 Grams
Cholesterol: 63 Milligrams
Carbohydrates: 30 Grams
Sodium: 942 Milligrams
Fiber: 4 Grams

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