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Tuesday, October 31, 2017

No Tears Tiers: Easy Layered Chili Dish

Janet Groene’s
Chili Strata
A layer here, a layer there and it stacks up to be a socko campground supper in one ten-inch round  pot, skillet, Dutch oven or slowcooker.  It works best if the cooking pan is the same size as the tortillas. 
      This can be cooked atop the stove, in the oven, in a convection oven, in a microwave oven (I love my round covered Corningware casserole) or solar oven. All the ingredients are canned and food safe, so it's just a matter of heating until it's melty and steaming with flavor. 

6 10-inch flour tortillas
16-ounce can of pumpkin puree (not pumpkin pie filling)
16-ounce package shredded Mexican style cheese

2 cans 16 ounces each, chili without beans
14.5-ounce can black beans, drained and rinsed
14.5-ounce can red or pinto beans, drained and rinsed
8-ounce can whole kernel corn, drained
10-ounce can enchilada sauce
Optional toppings:
Sour cream
Shredded lettuce
Chopped onion, chopped scallions 

Lay out three tortillas. Butter them with about 2/3 cup pumpkin puree and sprinkle lightly with some of the cheese. Add another tortilla to make a sandwich. Repeat. 
In a bag, moosh together remaining pumpkin plus chili, beans, corn and enchilada sauce to mix well. Spread a cup of this mixture in the bottom of a greased pot. Top with one tortilla “sandwich”. Add more chili mixture, a layer of cheese, another “sandwich”, more chili mixture, a final layer of cheese. 
Cover and cook over low-medium heat until everything is heated through and bubbly. 
Serves 6 to 8. 

See Janet Groene’s tips on surviving campground bath houses at

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