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Green chiles and corn brings the flavors of the Southwest to this layered tortilla casserole. Photo credit: Sydney Kramer from Crepes of Wrath.
1 pound lean ground beef
1 package McCormick® Tex Mex Chili Seasoning Mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, undrained
1 can (8 3/4 ounces) whole kernel corn, drained
1 can (4 1/2 ounces) chopped green chiles
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese
Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomatoes, beans, corn and green chiles. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Cover bottom of greased 11x7-inch baking dish with 3 tortillas, overlapping as needed. Layer with 1/2 of the chili mixture and 1 cup of the cheese. Repeat tortilla, chili and cheese layers.
Bake 30 minutes or until heated through.
(Amount per serving)