Chili Tortilla Bake

Tex-Mex Entrée
50 min.
4 Servings
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Create your own Tex-Mex-style casserole with this chili tortilla bake recipe. With layers of salsa, tortillas, beans, and cheese this dish is easy to make and perfect to bring to your next family gathering or enjoy with friends.


  • 5 Chi-Chi's flour burrito-style tortillas
  • ½ bunch cilantro
  • 1 jar (15 oz.) Giant Eagle thick & chunky mild salsa
  • 2 cans (15 oz.) Hormel chili with beans
  • 1 bag (16 oz.) Cascadian Farm organic sweet corn
  • 3 cups Giant Eagle shredded Mexican 4 cheese blend
  • 1 (8 oz.) Giant Eagle original sour cream


  Prep Time: 5 min. • Cook Time: 45 min.

Preheat oven to 350°F. Cut tortillas into quarters. Roughly chop cilantro.

Spread ½ cup of salsa on the bottom of a 8x12-inch baking dish. Arrange 6 of the tortilla quarters over the salsa. Spread with ⅓ of the chili, ½ cup salsa, 1 cup of corn, and sprinkle with ½ cup of the shredded cheese. Make two more layers of tortillas, chili, salsa, corn, and cheese, finishing with the remaining cheese.

Bake uncovered for about 45 minutes or until brown and bubbly. Serve with the cilantro and sour cream.

Approximate Nutritional Information (Per serving): Calories 990, Fat 46g, Sat Fat 26g, Trans Fat 0g, Cholesterol 115mg, Sodium 2340mg, Total Carbohydrate 104g, Fiber 9g, Sugars 13g, Protein 43g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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