Te-Mex Chili Tortilla Bake

Te-mex Chili Tortilla Bake

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Leslie Speed Dutton


Being born and raised in Texas, I love Tex-Mex. Being a working Mom, I loved One Pot Wonders. When I can combine the both, its a dream come true. My husband and two boys loved this casserole. It is a great one for pot-lucks because it is unexpected.

Use a potato masher to break up meat. Place baking dish on a cookie sheet in case of drippings.


★★★★★ 1 vote

20 Min
45 Min


  • 2 Tbsp
    vegetable oil
  • 1 medium
    onion, chopped
  • 2 clove
    garlic, chopped
  • 1 lb
    ground chuck
  • 16 oz
    tomato sauce
  • 16 oz
    rotel tomatoes with green chilies
  • 4 oz
    green chiles, chopped and desired heat level
  • 1 pkg
    taco seasoning mix
  • 12
    flour tortillas, 8" and cut in half
  • 3 c
    mexican blend or cheddar cheese, shredded
  • 1 box
    corn kernels, frozen
  • 15 oz
    black or pinto beans, canned

How to Make Te-Mex Chili Tortilla Bake


  1. Preheat oven to 350 degrees.
  2. In large frying pan with high sides, sauté chopped onion and garlic in oil until onion is translucent. Add can of green chilie and cook for 2-3 additional minutes. Add ground meat, breaking it up and cook until browned. Drain off grease.
  3. Stir in taco seasoning, tomato sause, tomatos with green chilies, corn and beans.
  4. Spray a 11" x 7" x 2" baking dish with non-stick cooking spray. Layer half the tortillas, beef mixture, cheese. Repeat layers ending with cheese.
  5. Bake uncovered for 25-30 minutes or until cheese is starting to brown, melted and bubbly.

Printable Recipe Card

About Te-Mex Chili Tortilla Bake

Course/Dish: Beef Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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