Chili Stacks

5 from 2 votes

Chili Stacks, a quick tortilla casserole, is an easy and economical dish to pull together. You can assemble it and cook it in less than 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 638kcal

Author: Jessica Fisher

Ingredients

1 lb ground beef or ground turkey
½ onion chopped
1 14.5-ounce can petite diced tomatoes
4 oz tomato sauce
1 tablespoon chile powder or ground chile
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground cumin
6 corn tortillas
8 oz cheddar cheese (shredded) (2 cups)
2 tablespoon fresh cilantro (chopped)
2 tablespoon sliced black olives

US Customary - Metric

Instructions

Preheat the oven to 350°. Spray a pie plate with nonstick cooking spray.
In a large skillet, brown the beef and onions until the meat is cooked through and the onions have turned clear, about 5 to 7 minutes.
Add the tomatoes, tomato sauce and seasonings and cook another 3 minutes.
Layer the tortillas, sauce, and cheese in the prepared baking dish.
Bake for 15 minutes until hot and the cheese is melted and bubbly.
If you like, serve wedges of the casserole with the toppings.

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.

Nutritional values are approximate and based on ¼ the casserole.

Serving Suggestions: I like to serve enchilada casserole with beans and rice as well as a green salad. It’s also delicious next to other Mexican food items, like tacos, tostadas, and traditional enchiladas.

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Try a different type of salsa or use enchilada sauce instead of the tomato sauce mixture.
Stir in a different type of cooked meat or use cooked beans instead of the ground beef.
Add green chiles or diced jalapeños if you'd like it spicier.

To Make a Meal Prep: I often prepare this dish in plastic meal prep dishes for easy lunches during the week. The only difference is that to bake, you’ll need to cook the dish in the microwave instead of the oven. To cook a single serving in the microwave, cover loosely and heat for 2 to 3 minutes until hot.

Freeze Extra for Later: use cold ingredients and assemble as the recipe instructs. Instead of baking, cover, label, and freeze the dish. Store in the freezer for up to two months. To serve: Thaw overnight and bake as directed. Note: the tortillas will be very soft.

Make a Plan for Leftovers: My family rushes to call dibs on the leftovers, so don’t worry about this dish going to waste. It reheats beautifully the next day. Just be sure to promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or in the oven. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition