Ingredients
2 (16 ounce) cans Hormel chili without beans
1 (16 ounce) can refried beans
10 tortillas
2 cups pre-shredded monterey jack cheese
Method
Sources
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Recipe1M+
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Citrusy Mexican oregano — different species from Mediterranean
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Citrusy Mexican oregano — different species from Mediterranean
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
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prepare a cookie sheet with foil, sprayed with pam. heat (don't boil) the chili and beans. spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet. repeat until all shells are filled, placing them side by side on the pan. top with remaining chili mix, spread to coat shells. top with cheese. bake just until cheese is melted. serve with sour cream.