Chips and Cheese Chili Casserole

Yeilds 1 9×9 dish – Serves 4-6 people depending on how hungry everyone is!

Ingredients:

  • 5 to 6 cups whole corn chips, crushed (about 2 1/2 cups crushed)
  • 1 – 10-ounce can chili (Use meatless chili for a meatless dish or use chili with meat for a hearty meal)
  • 1 – 10-ounce can black beans, red beans, refried beans, bean medleys
  • 1 – 10-ounce jar salsa or tomato sauce
  • 2 cups shredded cheese
  • 1 1/4 cups sour cream
  • An additional 2 to 3 cups whole corn chips, crushed (1 – 1 1/2 cups crushed)

Directions:

  1. Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside.
  2. In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime.
  3. Add the chili, beans, salsa, 1 1/2 cups cheese, and stir to combine.
  4. Pour mixture into prepared pan and bake for 20 minutes.
  5. After 20 minutes, remove pan from oven and spread sour cream in a layer over the casserole.
  6. Sprinkle 1/2 cup cheese evenly over the top of the sour cream. Sprinkle 1 – 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
  7. Serve immediately. Optional Toppings: sour cream, cheese, or chopped cilantro or onion.

Thanks Averie Cooks for a great recipe!

 

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