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Chili Beef Bake

By: Martha Huffman

"'We served this zesty casserole at a fund-raising luncheon for a local college,' shares Martha Huffman of Monticello, Arkansas. 'The students went crazy for it and come back for seconds and thirds. Some even asked for the recipe, which relies on convenient canned beans, soup and tomatoes.'"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
12 (6 inch) flour tortillas
2 (15 ounce) cans pinto beans, drained and rinsed
6 slices process American cheese
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 (10 ounce) can diced tomatoes and green chilies, undrained

Directions

In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove form the heat; add chili powder, salt and pepper. Place six tortillas in a greased 13-in.x 9-in.x 2-in. baking dish, overlapping slightly. top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350 degrees F for 30 minutes or until bubbly and heated through.