Recipe by Mark H.
This is great for times when you don't want to cook, but still want a hot meal. My Dad has always made it, and over the years I have tweaked his recipe a bit. It is very easy to make, takes very little time, and the leftovers are great. It is a meal in itself, though I sometimes enjoy it with a couple of warm flour tortillas.
Top Review by Lali
I have made a recipe just like this for 25 years or so. The only difference is I use plain ol' chips, you know like Tostito's etc. It's almost like a Mexican Lasagne or something. I call mine Enchilida Casserole
- 2 cans hormel chili (hot or mild, with or without beans)
- 1 small diced onion (optional)
- sliced jalapeno (optional)
- diced green chili (optional)
- 1 bag Fritos corn chips
- 3 cups shredded cheese
Directions See How It's Made
- Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove.
- Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish.
- Pour about half of the heated chili evenly over the bottom layer of Fritos.
- Completely cover the chili layer with a thicker layer of Fritos.
- Sprinkle about half the shredded cheese atop the Fritos.
- Pour the remainder of the chili atop the Frito/cheese layer.
- Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese.
- Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted.
- Allow to cool for about 5 minutes before serving.