Chili Tamale Pie
Chili layered with corn tortillas and Colby-Jack makes a delicious casserole that’s sure to be a new favorite.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 1/2 lb. ground beef
- chopped
- finely chopped
- minced
- 1 tbsp. chili powder
- 1/2 tsp. salt
- rinsed, drained
- 2 (10-ounce) cans mild enchilada sauce
- thawed
- 12 corn tortillas
- 2 c. shredded Colby-Jack cheese
- sliced
Instructions
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
