Stuffed Layered Chili Casserole
Description
Even the pickiest eaters will love this delicious dinner casserole. It's economical to make and is so easy to put together. It's best if it is made in advance so the wonderful goodness is soaked up throughout, but can definitely be baked immediately, if d
Ingredients
15 oz. can chili with beans, your favorite
8 oz. can tomato sauce
8-10 flour soft taco size tortillas
2-3 c. Cheddar or Mexican blend cheese, shredded
chopped green onions, for garnish, optional
Directions
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Stir together chili and tomato sauce in a large bowl.
Scoop a little of the chili mixture in the bottom of a 9 × 9 inch pan. Place a tortilla on top; spread on a few spoonfuls of chili mixture; sprinkle with cheese. Top with another tortilla, more chili, and more cheese. Repeat using all the ingredients. Sprinkle extra cheese on top, if desired.
Cover; refrigerate at least 3 hours or all day or overnight, the longer the better.
When ready to bake in the oven, remove casserole from refrigerator; let sit for about 10 minutes while oven is preheating. Preheat oven to 350 degrees.
Place 3 wooden toothpicks in the top so they stick out; cover with aluminum foil or parchment paper. The toothpicks prevent the paper from sticking to the cheese on top.
Bake the casserole 20 minutes; remove foil or parchment paper; bake another 10-20 minutes or until cheese is melted and casserole is hot all the way through.
Serve with topped green onions, if desired.
6 - 8 servings.
*Microwave instructions: If cooking in the microwave, use a microwave safe pan and DO NOT cover with aluminum foil; heat in 5 minute increments, allowing it sit 1-2 minutes between each interval, until melted and hot, about 15-20 minutes.