Chili Tortilla Bake

1 pound ground beef

2 cans (8 ounces) tomato sauce

1 can (14 1/2 ounces) black beans, drained and rinsed

1 can (8 3/4 ounces) whole kernel corn, undrained

1 can (4 1/2 ounces) chopped green chiles, undrained

2 tablespoons McCormick® California Style Minced Onion

2 tablespoons McCormick® Chili Powder

1 teaspoon McCormick® Ground Cumin

1 teaspoon McCormick® California Style Garlic Powder with Parsley

1/2 teaspoon McCormick® Oregano Leaves

6 flour tortillas (8-inch)

2 cups shredded Cheddar cheese, divided

1. Preheat oven to 350°F. Brown beef in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles.
2. Stir in seasonings. Bring to boil. Reduce heat to low; simmer, uncovered, 15 minutes.
3. Coat 2-quart baking dish with no stick cooking spray. Cover bottom with 3 tortillas, overlapping as needed. Layer with 1/2 of chili mixture and 1/2 of cheese. Top with remaining tortillas, chili mixture and cheese.
4. Bake 30 minutes or until heated through.

Source: http://www.mccormick.com/