 | | Directions | 1. Preheat oven to 350°F. Spray 2-quart baking dish with no stick cooking spray. Brown beef in large skillet on medium-high heat; drain fat. Add tomato sauce, beans, corn, green chiles and seasonings; mix well. Bring to boil. Reduce heat to low; simmer, uncovered, 15 minutes.
2. Cover bottom of prepared baking dish with 3 tortillas, overlapping as needed. Layer with 1/2 of chili mixture and 1/2 of cheese. Top with remaining tortillas, chili mixture and cheese.
3. Bake 30 minutes or until heated through. |
|
|
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8
|  | | Ingredients | | - | | 1 pound ground beef |
| - | | 2 cans (8 ounces each) tomato sauce |
| - | | 1 can (14 1/2 ounces) black beans, drained and rinsed |
| - | | 1 can (8 3/4 ounces) whole kernel corn, undrained |
| - | | 1 can (4 1/2 ounces) chopped green chiles, undrained |
| - | | 2 tablespoons McCormick® California Style Minced Onion |
| - | | 2 tablespoons McCormick® Chili Powder |
| - | | 1 teaspoon McCormick® Cumin, Ground |
| - | | 1 teaspoon McCormick®California Style Garlic Powder with Parsley |
| - | | 1/2 teaspoon McCormick® Oregano Leaves |
| - | | 6 flour tortillas (8-inch) |
| - | | 2 cups shredded Cheddar cheese, divided |
| |
| | Nutrition (per serving) | Calories: 392 Calories
Fat: 20 Grams
Protein: 23 Grams
Cholesterol: 63 Milligrams
Carbohydrates: 30 Grams
Sodium: 942 Milligrams
Fiber: 4 Grams
|
| |
