Beef and Tortilla Casserole Recipe
1 lb. ground beef
2 (8 oz.) cans tomato sauce
1 (14 1/2 oz.) can black beans, drained and
1 (8 3/4 oz.) can whole kernel corn, undrained
2 T. chili
2 T. minced onion
1 tsp. ground cumin
1 tsp. garlic salt
1/2 tsp. oregano leaves
6 (8") flour tortillas, divided
2 c. cheddar
cheese, shredded and divided
I substitute canned pinto beans
(drained and rinsed) for the black beans.
to 350 degrees. In a large skillet, brown ground beef over medium-high heat;
drain. Add tomato sauce, beans, corn. Stir in chili powder, minced onion,
ground cumin, garlic salt and oregano leaves. Bring to a boil and reduce
heat. Simmer, uncovered, 15 minutes. In a 2 quart baking dish, coated with
cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed.
Layer with half of chili mixture and half cheese. Top with remaining
tortillas, meat mixture and cheese. Bake 30 minutes.
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