Chili Bake

The edges bubble with molten cheese. The tortillas soften just enough to absorb the fragrant tomato sauce. Ground beef gets punched up with chili powder and cumin, then folded together with sweet corn, black beans and green chiles. Every bite delivers a little bit of everything—gooey, tender, chewy and crisp around the corners where the cheese meets the pan.

This chili tortilla bake is a weeknight workhorse that doesn’t taste like Tuesday. It’s assembled in minutes, bakes up bubbly and golden, and feeds a hungry crowd without fuss. Leftovers reheat beautifully, and the whole thing has the just-slightly-messy comfort food appeal that turns a regular dinner into an event that everyone will look forward to.

Chili Bake Ingredients

• Extra-lean ground beef
• No-salt-added tomato sauce
• Black beans
• Frozen corn
• Chopped green chiles
• Dried minced onion
• Chili powder
• Ground cumin
• Garlic powder
• Dried oregano
• Whole wheat tortillas
• Shredded reduced-fat cheddar cheese

Directions

Step 1: Cook the beef and prepare the filling

In a large skillet, cook the beef over medium heat until it’s no longer pink. Add the tomato sauce, beans, corn, green chiles, onion, chili powder, cumin, garlic powder and oregano.

Stir and heat through.

Step 2: Assemble and bake the casserole

Preheat the oven to 350°F. In an 11×7-inch baking dish coated with cooking spray, layer half the tortillas, beef mixture and cheese. Repeat the layers. Bake the casserole, uncovered, for 25 to 30 minutes or until bubbly.

How to Store Chili Bake

Let the chili tortilla casserole cool completely, then transfer any leftovers to a food storage container and refrigerate them for up to four days. You can also freeze portions for up to three months—just be sure to wrap them tightly or use a freezer-safe container. To reheat the casserole, cover it and warm it in the microwave or oven until heated through.

Chili Bake Tips

Can you make this chili bake recipe vegetarian?

You can make this chili tortilla bake vegetarian by swapping in a plant-based meat substitute or an extra can of black beans for the ground beef. Be sure to check the seasoning and adjust it as needed to keep the same bold flavor.

What kind of tortillas work best in this chili tortilla casserole?

Whole wheat tortillas hold up well in this addictive casserole, but you can swap in corn tortillas for a gluten-free option or use low-carb tortillas if preferred. Just avoid very thin tortillas, which may become soggy during baking.

Can you prep this chili bake recipe ahead of time?

You can prep the chili tortilla bake up to one day ahead by assembling the layers in the baking dish, covering it tightly and storing it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 20 minutes before placing it in the oven.

What should you serve with this chili bake?

The chili tortilla casserole pairs well with a simple green salad, sliced avocado or scoop of plain Greek yogurt in place of sour cream. A side of cilantro-lime rice or tortilla chips also works well for a heartier meal.