11/4/15

Chili & Corn Tortilla Casserole Perfect For Fall & Winter Weather


It's unusually warm here in DC. In fact, I'm wearing a short sleeve dress and my legs are completely bare. If the weather is more fall like where you live, you will want to make my Chili & Corn Tortilla Casserole tonight or this weekend!

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Let's get back to tortillas and this chili casserole. Whether you like corn or flour tortillas, you will find what you want in the Mission brand. I prefer turning flour tortillas into tortilla chips by cutting them into wedges and baking them on an oiled cookie sheet sprinkled with salt and spices for about 5 minutes on each side.

Corn tortillas, I prefer to use in tacos, quesadillas, enchiladas or in this case a casserole. Because one of my favorite fall/winter meals is chili with cornbread, I thought using corn tortillas instead of cornbread and adding layers of chili would be an easy take on the dish.

To make sure the corn tortillas don't dissolve into the chili, I charred them directly on top of my gas stove. You can brown them in a skillet or bake them in the oven until they turn slightly golden.

Chili & Corn Tortilla Casserole
Serves 6-8

Ingredients
2 teaspoon olive oil
1 small onion, diced
1 pound ground beef
1 teaspoon chipotle chile pepper, or more depending on how spicy you like your food
2 teaspoons cumin powder
salt & pepper to taste
2 cups pinto beans
3 scallions, sliced
6 corn tortillas, charred
2 cups shredded Cheddar
2 cups salsa
garnishes: avocado slices, sour cream, salsa, scallions



Directions
1. Preheat the oven to 350F.
2. Heat oil in a skillet and sauté the onion until it's translucent. Add ground beef and spices and cook until the beef is no longer pink. Season with salt and pepper and remove extra fat. Add sliced scallions.
3. Lightly oil your baking pan. My baking pan was the width of 1 tortilla and the length of 2.
4. Layer the casserole:
2 tortillas
1/3 of cheese
1/2 beef mixture
1/2 salsa
2 tortillas
1/3 cheese
1/2 beef mixture
1/2 salsa
2 tortillas
1/3 cheese
5. Bake the casserole in the oven for 25 minutes and allow to rest for 10-15 minutes before digging in.
6. Served with avocado slices, sour cream, salsa and scallions.




This is quite a filling meal and gets better as it sits in the refrigerator for a day or two. You could also freeze the leftovers!



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