Chili Tortilla Lasagna with Mixed Beans

Name: Chili Tortilla Lasagna with Mixed Beans
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 gallon chili starter; 30 oz pinto beans, canned; 15 oz black beans; 15 oz light red kidney beans; 15 oz dark red kidney beans; 32 corn tortillas; to taste sour cream

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.

Servings---

Prep Time15 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

chili starter
1 gallon
pinto beans, canned
30 oz
black beans
15 oz
light red kidney beans
15 oz
dark red kidney beans
15 oz
corn tortillas
32
sour cream
to taste

Step-by-Step Instructions

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.