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Two-Step Chili & Cream Casserole
Prep Time:
15 minutes
Cook Time:
15 minutes
Makes:
6 servings
Ingredients

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

Directions


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.

Nutritional Information


No Nutritional Information Available


Source


Cooking Connection