Sunday, April 5, 2009

Chili Tortilla Bake

In the bag:
3 cans chili
1 large can cream of mushroom soup
1 pkg. flour tortillas

From the kitchen:
grated cheese

Mix chili and soup together. Tear up tortillas. You can either add the tortillas tothe mixture, missing well, and then pour into a sprayed casserole (9x13). Or you can layer tortillas, soup mixture, tortillas, soup mixture in a sprayed 9x13. Top with grated cheese. Bake @ 350 for about 30 minutes until bubbly around edges. It is good on its own, or it you want, you can serve with sour cream, shredded lettuce, etc.

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