Prep 10 mins
Cook 25 mins
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.
- 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
- 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.
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
When I saw this recipe it made me think of a dish my mom used to make with leftover chili. I had leftover chili so used that instead of canned. Also, topped the dish with letttuce, tomato, and sour cream when it came out of the oven. Quick and easy.
This has always been a favorite of mine. I'm a great fan of chili. Thanks for reminding me about it. For a simular dish (no chili), check out Mexican Chip Casserole #64441