Texas Layered Tortillas Chili
Dive into the bold and comforting flavors of Texas with this irresistible Texas Layered Tortillas Chili! This hearty casserole layers tender flour tortillas with a robust, homemade chili made from seasoned ground beef, smoky spices, kidney beans, and tangy tomatoes. Topped with gooey, golden melted Mexican blend cheese, each bite is a perfect fusion of Tex-Mex comfort food. The recipe is oven-baked to bubbling perfection, creating a satisfying dish that's ideal for family dinners or casual gatherings. Ready in just an hour and customizable with cilantro or other toppings, this easy-to-make chili bake brings together the best of chili and enchiladas in one impressive, layered creation. A must-try for fans of Southwestern flavors!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 15 ounces Canned kidney beans, drained and rinsed
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 Large flour tortillas
- 2 cups Shredded Mexican blend cheese
- 0.25 cup Fresh cilantro for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it into crumbles with a spoon, about 6–7 minutes. Drain excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to let the spices bloom.
Add the canned diced tomatoes, tomato paste, and kidney beans to the skillet. Stir well and simmer on low heat for 10 minutes to let the flavors meld. Remove from heat.
Lightly grease a 9x13-inch baking dish. Place one tortilla at the bottom of the dish.
Spread a layer of the chili mixture evenly over the tortilla, followed by a sprinkle of shredded cheese.
Repeat layering with tortillas, chili mixture, and cheese until all ingredients are used, ending with a sprinkle of cheese on the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden.
Let the dish rest for 5 minutes before slicing into portions. Garnish with fresh cilantro if desired and serve warm.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 395 mg | 30% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
