Here's a recipe that not only is easily doubled, but it is also a freezer-friendly meal as well. For this texture family, this recipe needed some crunch, so we added some crushed tortilla chips to the tops of ours. (I also added some sour cream and avocado). We all enjoyed this one!
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed (I omitted)
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
Double wrap with heavy duty foil and label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.
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