
This hearty chili tortilla lasagna layers rich chili, tender beans, and corn tortillas into a comforting baked casserole. It's a great way to feed a crowd with bold flavor, easy prep, and satisfying slices topped with cool sour cream.
Preheat the oven to 400°F. Warm the chili base in a large pot over medium heat. Drain the pinto, black, light red kidney, and dark red kidney beans, then stir them into the chili.

Bring the chili mixture to a gentle simmer and cook for about 30 minutes, stirring occasionally, until the beans are heated through and the flavors blend.



Lightly coat a large baking dish with nonstick spray. Line the bottom and sides with corn tortillas, overlapping them slightly to cover the surface.



Spread a layer of the chili mixture over the tortillas. If using cheese, sprinkle some over the chili. Repeat the layers of tortillas and chili until the dish is filled.

Finish with a final layer of tortillas or chili as needed, then top the casserole with cheese if using. Bake for 30 minutes, or until hot and bubbling.
Let the casserole rest for 15 minutes before slicing. Serve warm with sour cream on top, if desired.
If your chili base is thick, the casserole will slice more cleanly after baking. For a more traditional lasagna-style finish, add 2 to 3 cups shredded cheddar or a Mexican cheese blend between layers and on top. Leftovers keep well in the refrigerator for up to 4 days and reheat best covered in the oven or microwave.