Chili baked between layers of corn tortillas and cheddar cheese.
A different but utterly delicious way to to eat chili!
I always use white beans or black beans in my chili – never kidney beans – when I was a kid I hated them with all my heart and still can not bring myself to eat them even though my taste buds have changed so much I probably wouldn’t mind them. What I’m trying to say is use your favorite bean – any type will work here.
You can also use ground beef or turkey along with diced tomatoes, Ro-tel diced tomatoes and green chilies, onion, bell pepper, garlic, white beans, corn and chili powder.
The chili is cooked on the stove first then assembled in a casserole dish starting with a layer of corn tortillas. Half the chili is spooned over them and sprinkled with half the cheese then the layers are repeated.
After making your entire house smell amazing – twenty-five minutes later – this hearty delicious casserole emerges.
Serve with a dollop of sour cream and eat your little heart out.
- 1 pound ground beef or turkey
- 2 tablespoons olive oil
- 1 small diced onion
- 1 small diced bell pepper
- 2 cloves minced garlic
- sea or kosher salt and fresh black pepper
- 1 can (14.5
ounce) petite diced tomatoes with the juice
- 1 can (11 ounces) Ro-tel diced tomatoes and green chiles
- 1 can (14.5 ounces) small white or cannellini beans with the juices
- 1 cup corn
- 1 tablespoon chili
- butter, for greasing the pan
- 8 corn tortillas
- 2 cups shredded sharp cheddar cheese
- sour cream, for serving
- In a large soup pot or Dutch oven brown the ground beef over medium heat breaking it apart as it cooks. Remove to a bowl and drain off the grease.
- In the same pan heat the olive oil over medium heat and cook the onion,
pepperand garlic with a few dashes each salt and pepper until soft about 5 minutes.
- Add the ground beef back to the pan with the diced tomatoes, Ro-tel, beans, corn, chili powder and about 1 teaspoon salt and ¼ teaspoon black pepper.
- Bring to a simmer and cook 25 minutes stirring often. Taste and season with more salt, pepper and/or chili powder.
- Preheat the oven to 400 degrees F. Butter a 9 x11 or similar size casserole dish.
- Cover the bottom of the pan with 4 of the tortillas - you can tear them to make them fit.
- Top the tortillas with half of the chili spreading it out evenly. Sprinkle half the cheese over the chili.
- Repeat with the remaining tortillas, the rest of the chili and top with the remaining cup of cheese.
- Bake 25 minutes.
- Let sit 5 minutes then cut into squares. Serve with a dollop of sour cream.
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