I made some chili recently that seemed to take forever to cook as the beans just didn't want to get soft.
I put the chili in containers and froze it thinking perhaps that might help, and it did! We have an abundance of flour tortillas as well so I decided to use up some leftovers and create an easy dish that would be tasty as well. Served with a nice green salad and salsa, this was a hit! Herewith my Chili Stacked Casserole.
CHILI STACKED CASSEROLE
2 - 16 oz. cans chili
2 cups cooked rice
1- 15 oz. can corn, drained
1- 8oz. can tomato sauce
1 small can sliced olives
1/2 cup chopped onion
4 cups grated sharp cheddar cheese
In a large bowl mix all ingredients except 1/2 cup of tomato sauce, tortillas and cheese. On the bottom of a 9"by 9" casserole dish, or a round one if you have it, spread 1/2 cup tomato sauce. Lay tortillas to cover, cutting edges off to fit. Spread half the chili mixture over the tortillas. Sprinkle half the cheese over that. Then add another layer of tortillas, and spread the rest of the chili. Top with torn tortilla pieces and cheese. Bake at 350 degrees for 45 minutes.