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.

Prep:20 min
Cook:25 min
Yield:6 servings

Ingredients

• 1 pound extra-lean ground beef (95% lean)
• 2 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can (4 ounces) chopped green chiles
• 2 tablespoons dried minced onion
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 6 whole wheat tortillas (8 inches)
• 1 cup shredded reduced-fat cheddar cheese

Directions

1. In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chiles, onion, chili powder, cumin, garlic powder and oregano; heat through.
2. In an 11×7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

1 piece: 413 calories, 11g fat (4g saturated fat), 56mg cholesterol, 590mg sodium, 47g carbohydrate (8g sugars, 8g fiber), 28g protein.