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Full Online Book HomeLearning KitchenMexican And Hispanic - Chili Tortilla Bake
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Mexican And Hispanic - Chili Tortilla Bake Post by :expat Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3182

Click below to download : Mexican And Hispanic - Chili Tortilla Bake (Format : PDF)

Mexican And Hispanic - Chili Tortilla Bake

1 pound lean ground beef (could substitute ground turkey)
2 (8 oz.) cans 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 Tbs. chili powder
2 Tbs. minced onion
1 tsp. ground cumin
1 tsp. garlic salt
1/2 tsp. oregano
6 - 8 inch flour tortillas, divided
2 cups shredded Cheddar cheese


Preheat oven to 350. In large skillet brown meat, drain. Add tomato sauce, beans, corn and chilies. Stir in next 5 listed seasonings. Bring to boil and reduce heat. Simmer, uncovered for 15 minutes.

Spray a 2 qt. baking dish with cooking spray. Place 3 tortillas to cover bottom, overlap if necessary. Layer with half of the chili/meat mixture and half of the cheese. Top with remaining 3 tortillas, chili/meat mixture and cheese. Bake for 30 minutes.
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