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Chili Tortilla Bake is a spicy and robust way to bring a Southwestern flair to your table.
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® Onions, Minced
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
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.
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.
Bake 30 minutes or until heated through.
(Amount per serving)
I'm hungry now!! I will have some pico de gallo with sliced lettuce and Mexican cream as a side
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