Jump to recipeAny beans will work, so use your favorite.
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Melty Chili Bake Casserole
Casseroles are a wintertime love language in my opinion. When the weather turns cold, I love to pull a hot bubbly casserole out of the oven to serve for dinner. They’re hearty, satisfying and OH SO cozy.
I kept the ingredients really simple here because I was using up a bunch of things I had already at home (and it turned out SO GOOD) but keep in mind everything is interchangeable here.
Any beans will work, so use your favorite.
Any ground or shredded meat is great.
You can certainly add any diced vegetables you’d like to use up as well. I hope you use this recipe as a starting place and make it your own!
Serve with a green salad or a side of cauliflower rice.
🧀Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself…. or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
Makes 6 servings
Ingredients
- 1 1/2 lbs extra-lean ground beef or bison
- 2 cans (8 ounces each) of no-salt-added tomato sauce
- 1 cup frozen organic corn
- 15 oz can black beans, rinsed and drained
- 4 oz chopped fresh green chilies or from a jar
- 2 tsp dried minced onion
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 6 sprouted wheat or gluten-free tortillas (I love Siete or Ezekiel brand)
- 1 cup freshly shredded cheddar cheese
Instructions:
In a large skillet, cook your ground meat over medium heat until no longer pink. Drain excess grease.
Stir in the tomato sauce, beans, corn, chopped chilies, onion, cumin, garlic powder, and oregano; heat through.
In an 11×7 or 13×9 baking dish coated lightly with avocado oil or cooking spray, layer half of the tortillas on the bottom, then evenly cover with half your beef mixture and cheese. Repeat layers.
Bake, uncovered, at 350 degrees f. for 25-30 minutes or until hot and bubbly.
Enjoy!
❤️Rachel
Ingredients
- 1 1/2 lbs extra-lean ground beef or bison
- 2 cans (8 ounces each) of no-salt-added tomato sauce
- 1 cup frozen organic corn
- 15 oz can black beans, rinsed and drained
- 4 oz chopped fresh green chilies or from a jar
- 2 tsp dried minced onion
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 6 sprouted wheat or gluten-free tortillas (I love Siete or Ezekiel brand)
- 1 cup freshly shredded cheddar cheese
Instructions
- In a large skillet, cook your ground meat over medium heat until no longer pink. Drain excess grease.
- Stir in the tomato sauce, beans, corn, chopped chilies, onion, cumin, garlic powder, and oregano; heat through.
- In an 11x7 or 13×9 baking dish coated lightly with avocado oil or cooking spray, layer half of the tortillas on the bottom, then evenly cover with half your beef mixture and cheese. Repeat layers.
- Bake, uncovered, at 350 degrees f. for 25-30 minutes or until hot and bubbly.
- Enjoy!
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