UMBC Eats Community Cookbook Recipe of the Week

15 oz. can tomato sauce

14 1/2 oz. can black beans, drained and rinsed

8 3/4 oz. can whole kernel corn, undrained

4 1/2 oz. can chopped green chilies, undrained

2 tbsp. chili powder

2 tbsp. minced onion

1 tsp. ground cumin

1 tsp. garlic powder

1/2 tsp. oregano leaves

6 (8-inch) flour tortillas, divided

2 cups shredded cheddar cheese, divided

Preheat oven to 350 and spray the bottom of a 9x13 baking pan with nonstick cooking spray and spread with a little salsa to keep from sticking. In a large skillet, brown ground beed, drain. Add tomato sauce, beans, corn and green chilies. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer uncovered for 15 min. In a 2 quart baking dish coated with cooking spray, place 3 flour tortillas to cover bottom, overlapping as needed (I cut my tortillas in half and layer them with the flat edges against the pan). Layer with 1/2 of the chili mixture and 1/2 of cheese. Top with remaining tortillas, meat mixture & cheese. 

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