Southwestern Chili Tortilla Bake

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Green chiles and corn brings the flavors of the Southwest to this layered tortilla casserole.

Ingredients

Serves:

1 pound lean ground beef

1 can (14 1/2 ounces) diced tomatoes, , undrained

1 can (15 to 16 ounces) kidney, pinto or black 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

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(amount per servings)

Total Calories: 363

Sodium: 966mg

Fat: 15g

Carbohydrates: 33g

Cholesterol: 64mg

Protein: 24g

Fiber: 5g

Directions

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.

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