Chili and Corn Tortilla Layered Casserole
24 ounces chili with beans
15 ounces chili no beans
12 corn tortillas
8 ounces Sharp Cheddar cheese, shredded
1 large onion, chopped
In a non-stick skillet, empty both cans of chili. (You can take most of the grease out). Heat until warm and then reduce heat to low. Coat each tortilla in the chili (both sides). In a Pyrex loaf dish, layer the following: 6 chili- soaked tortillas (overlapping), 3-4 spoonfuls of chili, some chopped onions and cheese. Repeat same for second layer. Heat oven to 350 degrees. Bake casserole for 20-25 minutes. Serve hot.