Chili Tortilla Bake

• 1 lb. ground beef
• 2 (8 oz.) cans tomato sauce
• 1 (14.5 oz.) can black beans, drained and rinsed
• 1 (8.75 oz.) can whole kernel corn, undrained (I use frozen)
• 1 (4.5 oz.) can whole green chilies, chopped
• 1 clove garlic, minced
• 2 Tbsp. minced onion
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic salt
• 1/2 tsp. oregano leaves
• 6 (8-inch) flour tortillas, divided
• 2 cups shredded Cheddar cheese, divided

Fresh cilantro, olives, and sour cream for garnish (optional)

Preheat oven to 350.  In a large skillet, brown the ground beef over medium-high heat; drain.  Add tomato sauce, beans, corn, green chilies, and garlic.

Stir in the seasonings (the next 5 ingredients).  Bring to a boil and reduce heat.  Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom.  Overlap as needed.  Layer with half of chili mixture and half of cheese.  Top with remaining tortillas, chili mixture, and cheese.

Bake 30 minutes.

Note:  I have to push down on the first layer to help the second layer fit.  I bake with a cookie sheet beneath the baking dish to catch spill.