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Chili Tortilla Bake

A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. —Celine Weldy, Cave Creek, Arizona
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings


  • 1 pound extra-lean ground beef (95% lean)
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons dried minced onion
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 6 whole wheat tortillas (8 inches)
  • 1 cup shredded reduced-fat cheddar cheese


  • In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through.
  • In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1 piece: 413 calories, 11g fat (4g saturated fat), 56mg cholesterol, 590mg sodium, 47g carbohydrate (8g sugars, 8g fiber), 28g protein.

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Average Rating:
  • Michelle
    Nov 11, 2020

    This is delicious, but it definitely needs sour cream and maybe cilantro as toppings after it is cooked. I was craving some sour cream!

  • Stwenter
    Oct 18, 2020

    Big hit with my boys. Very easy to set aside a portion for my dairy sensitive kid (I made a portion without cheese) without losing out on flavor. I would suggest cutting the tortillas up into smaller pieces so that they are bite sized. Will try with the rotel suggestion next time and can see where topping it with lettuce would be yummy as well.

  • squeakymouse
    Oct 2, 2020

    5 stars for being well-received by the family! I used 8 oz. tomato sauce and 1 can mild Ro-tel for a kick. I don't tend to measure spices, just adding to taste, but I did use a lot. I cut 6 corn tortillas (had to use up) to fit my 7x10 pan. After baking, each person chose toppings from a selection of black olives, green onions, cilantro, sour cream and guacamole. All quick and easy!

  • Hauna
    Oct 15, 2019

    This was really good. I read one review that said it tasted too much like tomato sauce so I used 1 can tomato sauce and 1 can hot Rotel (we like hot). I mixed those together in a bowl and then added the spices to my taste. I added the onions to that and then stirred it in to the ground beef, added the beans and corn. I used a 10x10 baking dish so I cut my tortillas to fit so I didn’t use as many tortillas. I followed the recipe from there. We loved it. Next time I might try corn tortillas just to see if we like that better. Thanks for the recipe!

  • mrkcook
    Mar 4, 2019

    This is a wonderful recipe and has fantastic flavor! I doubled the recipe so we can have it again this week! I used burrito size tortillas in a large round oven proof stock pot/dutch oven. It worked perfect.

  • msvplinda
    Jul 11, 2018

    Made the recipe as directed with the exception of using corn tortillas instead of flour tortillas. It was ok, but tasted more like tomato sauce with too much chili powder. If you use a good brand of chili powder (I used Penzey’s), then 2 tablespoons is way to much. My spouse did not like it, so looks like I will not be making it again.

  • BobbysChicagoBAbe
    Jul 23, 2017

    Didn't have 2 cans of tomato sauce, or chilies, so I took a can of mild Rotel and mixed it with a can of tomato paste. The bottom tortillas were hard. My husband suggested spreading some enchilada or taco sauce first, next time. Also could have been the fact that the tortillas were organic. Not finding too many organic foods we like! The rest of it was great!

  • Cklee1403
    May 18, 2017

    This was an easy and inexpensive weeknight meal.I used corn tortillas because they don't seem to get as soggy. Will most likely make again.

  • dschultz01
    Oct 2, 2016

    Very easy to make. My wife loved it. I thought it was just ok.

  • MichelleKTrapp
    Mar 2, 2016

    Simple & fairly quick to make! I didn't have tomato sauce, substituted tomato soup, turned out great! If you have eaters that don't like beans, you substitute refried beans.