Chili Tortilla Bake


Chili Tortilla Bake


  • 1 lb ground beef
  • 2 cans (8oz 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 tbsps McCormick® Onions, Minced
  • 2 tbsps McCormick® Chili Powder
  • 1 tsp McCormick® Cumin, Ground
  • 1 tsp McCormick® California Style Garlic Powder with Parsley
  • 1/2 tsp McCormick® Oregano Leaves
  • 6 flour tortillas (8-inch)
  • 2 cups shredded cheddar cheese, divided


  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.

    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.

    Bake 30 minutes or until heated through.

Recipe Notes

Recipe reprinted with permission by McCormick Spice.