Green chiles and corn brings the flavors of the Southwest to this layered tortilla casserole. Photo credit: Sydney Kramer from Crepes of Wrath.
15m
PREP TIME
40m
COOK TIME
363
CALORIES
8
INGREDIENTS
Green chiles and corn brings the flavors of the Southwest to this layered tortilla casserole. Photo credit: Sydney Kramer from Crepes of Wrath.
15m
PREP TIME
40m
COOK TIME
363
CALORIES
8
INGREDIENTS
Ingredients 8 Servings
- 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
![substitution]( "substitution")
Substitutions available
- 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Bake 30 minutes or until heated through.
NUTRITION INFORMATION
(per Serving)
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