Tortilla Bake

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Average User Rating: 

Average: 3 (2 votes)
Prep time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Recipe Provided By:

Nutrition Per Serving: 

249 calories, 13 grams protein, 41 grams carbohydrate, 5 grams fat, 540 mg sodium


2 units
medium onions, chopped
1 unit
green bell pepper, chopped
1⁄2 cup
mild salsa
31 ounces
canned chili beans (do not drain)
8 ounces
tomato sauce (canned)
1 unit
Pkg of frozen soy crumbles (or 1 cup dry TVP and 3/4 cup water)
1 cup
corn kernels
2 1⁄4 ounces
sliced black olives, drained
1 tablespoon
Chili powder
18 units
6-inch corn tortillas
1 cup
shredded Mexican-style or cheddar cheese

Instructions for Tortilla Bake

  1. Preheat the oven to 350°. Coat a 9” x13” baking dish with cooking spray.
  2. Combine the onions, pepper, salsa, chili beans, tomato sauce, soy crumbles, corn, olives, and chili powder in a large microwavable bowl; heat on high for 5 minutes.
  3. Spread about one quarter of the chili mixture on the bottom of the prepared baking dish. Top with 6 of the tortillas, overlapping and/or cutting to fit as necessary. Top with another quarter of chili mixture and a third of the cheese. Repeat for 2 more layers each of tortillas, chili mixture and cheese.
  4. Cover and bake for 30 to 35 minutes, until heated through. Garnish with tomatoes, olives and avocado, if desired.

Make It Ahead – Prepare the casserole earlier in the day and refrigerate. Add an extra 15 minutes to the baking time to ensure that the casserole is heated through. You can also prepare the chili bean mixture the day before and store it in the refrigerator until ready to assemble the casserole.