Frito and Chili Casserole
Corn chips are salty, so consider using a reduced- or low-sodium chili in this recipe.
INGREDIENTS | SERVES 4–8
- Nonstick cooking spray
- 3 cups corn chips
- 1 large yellow onion, chopped
- 1 cup grated American cheese
- 1 19-ounce can chili con carne
Preheat the oven to 350 °F.
Treat a deep-dish pie pan with nonstick cooking spray. Spread 2 cups of the corn chips over the bottom of the pan.
Distribute the onion and ½ cup of the cheese over the top of the corn chips, and then top them with the chili. Add the remaining corn chips and cheese over the top of the chili.
Bake for 15 to 20 minutes, or until the casserole is heated through and the cheese is melted.
