Chili layered with corn tortillas and Colby-Jack makes a delicious casserole that’s sure to be a new favorite.
- 1 1/2 lb. ground beef
- 1 red pepper chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tbsp. chili powder
- 1/2 tsp. salt
- 1 (15.5-ounce) can dark kidney beans rinsed, drained
- 2 (10-ounce) cans mild enchilada sauce
- 1 c. frozen corn thawed
- 12 corn tortillas
- 2 c. shredded Colby-Jack cheese
- 1 jalapeño pepper sliced
Heat oven to 375 degrees Fahrenheit. In large nonstick skillet over medium heat, cook first six ingredients seven to eight minutes, stirring often. Add beans and one can sauce; bring to a boil. Cover; over low heat, cook 15 minutes, adding corn during last five minutes. Remove from heat.
Grease two-quart baking dish. Spread half of remaining sauce in dish. Top with four tortillas, overlapping if needed, 1/2 cup cheese, and half the filling. Repeat layering with four tortillas, 1/2 cup cheese, and remaining filling. Top with remaining tortillas and sauce, jalapeño, and remaining cheese. Grease one side of sheet of foil; place greased side down on filling. Bake 20 minutes. Uncover; bake five to 10 minutes.
Per serving: Calories: 466 Protein: 28 grams Fat: 23 grams (11 grams saturated) Cholesterol: 83 milligrams Carbohydrates: 34 grams Sodium: 880 milligrams Fiber: 5 grams Sugar: 3 grams