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This is one of those recipes that, when mentioned, causes instant salivation for me. It’s a recipe I grew up with that I hope to pass on to my daughter someday (if she ever gets over her pickiness and actually tries it). When I think of this recipe, I remember sitting around the dinner table with my parents, each of us silently praying to have the last piece.
- 8-10 soft taco size flour tortillas
- 1 can of chili with beans — (meat or no meat, it’s up to you!)
- 1 8 oz can of tomato sauce
- 10-12 oz of shredded cheddar cheese*
- Mix the chili and tomato sauce in a 4-cup measuring cup or medium bowl. Spoon a tablespoon or two of the mixture in the bottom of a 9x9 inch glass baking dish. Place a tortilla on top of the sauce. Add another tablespoon or two of sauce and spread it around the tortilla. Sprinkle with cheese. Repeat layers until you’re out of tortillas or your pan is full.
- This recipe tastes best if it can sit for several hours before you cook it. Make it the night before you’re going to eat it, or the morning of. Cover with plastic wrap and refrigerate until ready to cook.
- Remove plastic wrap before cooking. Place 3 toothpicks in a triangular shape in the top of the casserole. Cover with wax paper (the toothpicks are so the wax paper will not stick to the cheese in cooking). Microwave for 5 minutes, then let sit for 2-3. Repeat two more times, so your bean stuff will have cooked for 15 minutes. Depending on the strength of your microwave, you may need to cook it a bit more.
- You can bake it in a 350° oven if you prefer (can you believe they didn't always have microwaves??) Bake for 30-40 minutes. (Full disclosure: I've never made it this way. Keep an eye on it to make sure it doesn't overcook.)