Cheesy Chili Tortilla Bake

• Gluten free

• Meat

  • 1 lb Ground beef or turkey

• Produce

  • 1 Bell pepper, small
  • 1 cup Corn
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 can Ro-tel diced tomatoes and green chiles
  • 1 can Tomatoes with, petite juice
  • 1 can White or cannellini beans with, small juices

• Canned Goods

  • 1 tbsp Chili power

• Baking & Spices

  • 1 Sea or kosher salt and fresh black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Butter
  • 2 cups Cheddar cheese, sharp
  • 1 Sour cream

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 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 power
• butter, for greasing the pan
• 8 corn tortillas
• 2 cups shredded sharp cheddar cheese
• sour cream, for serving

Directions

• 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, pepper and 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.