You're four simple ingredients away from a delicious Mexican dinner.
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
can (15 to 16 oz) chili
cups shredded Cheddar cheese (8 oz)
cup sour cream, if desired
Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
Cover with foil; bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until thoroughly heated and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream.
Do you have leftover chili or a stash of homemade chili in the freezer? Go ahead and use 1 1/2 cups leftover chili instead of the canned chili. Use a thicker chili instead of a watery one for best results.
Sprinkle each wedge with shredded lettuce and chopped tomatoes; then top with the sour cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.