Best Chili And Corn Chip Casserole Recipes

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CHILI AND CORN CHIP CASSEROLE



Chili and Corn Chip Casserole image

It doesn't get any more Tex-Mex than this chili and corn chip casserole. This one is from Rachael Ray. Satisfying comfort food here.

Provided by Kathy D

Categories     Casseroles

Time 30m

Number Of Ingredients 17

2 lb 90% lean ground beef sirloin
1 Tbsp olive oil
salt and freshly ground black pepper, to taste
1 Tbsp worcestershire sauce
1 medium onion, finely chopped
4-6 clove garlic, finely chopped
6 oz can sliced jalapeno peppers
2 1/2 - 3 Tbsp dark chili powder
1 Tbsp cumin
1 c beef stock or broth
14 oz can diced stewed tomatoes
8 oz can tomato sauce
2 can(s) 15 oz each, black beans, drained
3 c corn chips (fritos)
2 c shredded monteray jack cheese (or cheddar)
2 Tbsp fresh cilantro, chopped - optional
3 scallions, chopped

Steps:

  • 1. In a large deep skillet or pot, brown ground beef in the olive oil over high heat. Season the meat with salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to med-high, then add onion, garlic and jalapeno.
  • 2. Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes.
  • 3. Stir in broth and scrape up pan drippings. Stir in diced tomatoes, tomato sauce and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes more.
  • 4. Preheat the broiler. Transfer chili to a shallow casserole and top with the corn chips and cheese. Melt cheese under broiler. Tope casserole with cilantro and scallions and serve.

CHILI AND CORN CHIP CASSEROLE



Chili and Corn Chip Casserole image

Provided by My Food and Family

Categories     Soup Recipes

Number Of Ingredients 8

4 cups chili
1 units corn chips
2 cups cheddar cheese
3 units tomatoes
1 cans black olives
4 units jalapeno
1 bunches cilantro
1 cups sour cream

Steps:

  • Preheat oven to 450°F. Heat chili on stovetop until very hot.
  • In 2-qt. baking dish, layer corn chips on bottom, about 2 inches thick, and cover with hot chili. Top with shredded cheddar cheese.
  • Bake for 5 min. or until cheese is melted. Garnish with tomatoes, black olives, jalapenos, and cilantro. Spoon sour cream on top and serve with Mexican rice.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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