Print Friendly, PDF & Email

Recipe Source: Mom


1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin


Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.

Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.

Bake 30 minutes.

Serves 8.