Sunday, November 28, 2010

Chili Tortilla Bake

Tex-Mex is one of my favorite types of food. I just love the ooey-gooey combination of foods with cheese, sour cream and my favorite the jalapeno. I thought maybe I was just tired of Thanksgiving foods but nope - that's not it, this was delicious. Fast, easy and YUMMO!
  • 1 package beef crumbles (what ever brand you prefer)
  • 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 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) - mine were larger so I only used 4
  • 1 cup (4 ounces) shredded Daiya cheddar cheese

In a large skillet, over medium heat combine crumbles, tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through. 
 In an 11-in. x 7-in. baking dish coated with cooking spray, layer half of the tortillas.

Add half of the beef mixture.

 Add half of the cheese.

Repeat layers.

 Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Serve with shredded lettuce, salsa, sour cream and jalapenos.


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