Two-Step Chili & Cream Casserole
1 1/2 pounds Ground Beef Chuck, for Chili
1 jar Texas Two-Step Chili Mix, divided use
1 cup heavy whipping cream
10 six-inch flour tortillas
1 teaspoon Adams Reserve Crushed Red Pepper Flakes
3 cups shredded Monterey or Jalapeño Jack Cheese, divided use
Heat oven to 425F. Spray a 9 x 13-inch baking dish with non-stick spray.
Brown ground beef in a large, deep skillet over Medium-High heat 6 to 8 minutes or until n
o longer pink. Stir in half of chili mix until heated, then remove skillet from heat.
Place remaining half jar of chili mix in a separate bowl. Combine with cream and set asid
e. Tear tortillas into bite-size pieces.
Place one-third of tortillas over bottom of baking dish. Layer half of beef mixture over t
ortillas; top with 1 cup cheese. Repeat process (using same amounts). Top with remaini
ng tortillas, cream mixture and cheese.
Bake 15 minutes or until hot and bubbly. Let stand 5 minutes; serve.
No Nutritional Information Available