Chili Tortilla Bake
A hearty, flavorful chili tortilla bake featuring seasoned ground beef, beans, corn, and melted cheese, perfect for family dinners or casual gatherings.
Ingredients
- 1 lb ground beef ⓘ
- 2 cans (8 oz) tomato sauce ⓘ
- 1 (14 1/2 oz) can black beans, drained and rinsed ⓘ
- 1 (8 3/4 oz) can whole kernel corn undrained ⓘ
- 1 (4 1/2 oz) can chopped green chilies undrained
- 2 Tbsp McCormick chili powder ⓘ
- 2 Tbsp McCormick minced onion ⓘ
- 1 tsp McCormick ground cumin ⓘ
- 1 tsp McCormick California style garlic salt ⓘ
- 1/2 tsp McCormick oregano leaves ⓘ
- 6 (8-inch) flour tortillas ⓘ
- 2 c shredded Cheddar cheese ⓘ
Instructions
- Preheat oven to 350°F.
- In a large skillet, brown ground beef over medium-high heat; drain.
- Add tomato sauce, black beans, corn, green chilies, chili powder, minced onion, cumin, garlic salt, and oregano to the skillet. Stir well.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes.
- In a 2-quart baking dish coated with cooking spray, place 3 flour tortillas to cover the bottom.
- Layer half of the shredded Cheddar cheese over the tortillas.
- Add half of the meat mixture over the cheese.
- Repeat with remaining tortillas, meat mixture, and cheese.
- Bake in the preheated oven for 30 minutes until bubbly and cheese is melted.
Tips & Substitutions
For a spicy kick, consider adding jalapeños or a dash of hot sauce to the meat mixture. You can substitute ground turkey or chicken for a leaner option, or even use vegetarian crumbles for a meatless version. If you prefer a different cheese, Monterey Jack or Pepper Jack can add a nice flavor twist. This dish also works well with leftover roast beef, making it a versatile addition to your meal rotation.
Serving Suggestions
Serve the Chili Tortilla Bake with a dollop of sour cream and a sprinkle of fresh cilantro for added freshness. It pairs beautifully with a side of Mexican rice or a simple green salad. For a heartier meal, consider serving it alongside Rosarita Hearty Bean Soup. This dish is perfect for gatherings and can also be enjoyed as a filling lunch the next day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but the oven method keeps the tortillas from becoming too soft. This dish can be frozen for up to 3 months; just ensure it’s tightly wrapped.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Tortilla Bake contains roughly 520 calories, with 29g protein, 97g carbohydrates, and 7g fat. It is an excellent source of iron (110% of the Daily Value), dietary fiber (92% of the Daily Value), and protein (57% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 555mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make this recipe vegetarian?
To make a vegetarian version, simply replace the ground beef with black beans, lentils, or a meat alternative like textured vegetable protein (TVP). You can also add extra vegetables, such as bell peppers or zucchini, to enhance the texture and flavor. This will keep the dish hearty while aligning with vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).