CHILI STACKS

Chili Stacks image

Provided by Maggie M @LovingMyKitchen

Number Of Ingredients 11

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1 can(s) 16 oz can chili without beans or 2 cups home made chili
1 can(s) 16 oz can kidney beans - rinsed and drained
1 can(s) 8 oz tomato sauce
1 cup(s) shredded cheddar cheese
1 cup(s) shredded monterey jack cheese
1 cup(s) crumbled nacho cheese tortilla chips
6 flour tortillas - medium or large
sliced black olives for garnish
snipped chives for garnish
sour cream for garnish
*** hot sauce if desired

Steps:

In large bowl combine the chili, beans and tomato sauce. *** if you enjoy hot and spicy use that sort of chili or add some hot sauce to ramp it up to your liking. Lightly spray a baking dish. I used a 2 qt round with a lid but you could use and 8x8 square if desired.
Spread a small amount of the bean mixture on the bottom of the baking dish. Lay a tortilla over top of the beans smear. I use the medium size tortillas because they fit perfectly in my baking dish. You can use the larger ones if desired and even cut them to fit if you are using a square baking dish. Top that tortilla with a scoop of the beans then a sprinkle of each of the cheeses and a small amount of tortilla chip crumbs. Repeat until all tortillas have been used and end with cheese on top.
Place completed casserole in refrigerator for about 4 hours to blend flavors.
Remove casserole from refrigerator and allow to sit out for about 25 minutes before baking. Preheat oven to 350. Place covered casserole in preheated oven and bake for 25 minutes Remove lid and bake for another 15 minutes or until casserole is bubbly and cheese is melted. Remove from oven and allow it to set for 5 minutes before cutting.
Serve hot garnished with sour cream, snipped chives, sliced black olives and some additional tortilla chip crumbs if desired.
On a side note .. we have done this with cut up hot dogs in it .. kind of like a chili dog ! Use your imagination and add whatever fun things appeal to you.