This Chili Tortilla Bake is a spicy and robust way to bring a Southwestern flair to your table. 
Chili Ingredients:
1 pound ground beef
2 cans (8 ounces) 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
Cooking Instructions:
1. Preheat oven to 350°F. Brown beef in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles.
2. Stir in seasonings. Bring to boil. Reduce heat to low; simmer, uncovered, 15 minutes.
3. Coat 2-quart baking dish with no stick cooking spray. Cover bottom 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.
4. Bake 30 minutes or until heated through.
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 55 minutes
Chili Recipe Credit: McCormick
This is not your typical bowl of chili. Actually, you don’t even serve this chili in a bowl. It’s more like a Mexican lasagna. This dish was very flavorful but could have used a little more heat. I give it 4 out of 5 stars!
Yes, this is more like a lasagna than a chili, and it is really good. I agree that it could be a bit spicier, something that I will pay attention to the next time I make it. This recipe makes A LOT so I hope you have a family to feed!! Overall, it was VERY easy to make and yummy! I give it a 4 out of 5 stars.