Real Recipes From Real Home Cooks ®

te-mex chili tortilla bake

(1 rating)
Recipe by
Leslie Speed Dutton
Franklin, TX

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 rating)
yield 6 -8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For te-mex chili tortilla bake

  • 2 Tbsp
    vegetable oil
  • 1 md
    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.