Chili Tortilla Bake
1 pound ground beef
2 cans (8 ounces each) tomato sauce
1 can (14 ½ ounces) black beans, drained and rinsed
1 can (8 ¾ ounces) whole kernel corn, undrained
1 can (4 ½ ounces) chopped green chilies, undrained
2 tablespoons minced Onion
2 tablespoons chili Powder
1 teaspoon cumin, Ground
1 teaspoon California Style Garlic Powder
½ teaspoon Oregano Leaves
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese, divided
Preheat oven to 350°F. Spray 2-quart baking dish with no stick cooking spray. Brown beef in large skillet on medium-high heat; drain fat. Add tomato sauce, beans, corn, green chiles and seasonings; mix well. Bring to boil. Reduce heat to low; simmer, uncovered, 15 minutes.

Cover bottom of prepared baking dish with 3 tortillas, overlapping as needed; layer with ½ of chili mixture and ½ of cheese. Top with remaining tortillas, chili mixture and cheese.

Bake 30 minutes uncovered or until heated through.

Personal note: Walker and Katelyn really liked this recipe! Add or remove any seasonings. I don't think I added the oregano leaves and I used fresh onion instead of minced onion just because I didn't have minced. Also, the green chilies are not overpowering and actually give good flavor. I didn't get the casserole put away right after supper and everyone kept going back for more so there were no leftovers for lunch the next day.