Everyone will love this dish for quick, simple, and delicious fried noodles. Add some cooked, cubed chicken or pork. This recipe is flexible enough to accommodate any of your favorite vegetables as well as bean sprouts, water chestnuts, sliced almonds, and more.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 1 9×9-inch casserole |
Ingredients
- 6 cups corn tortilla chips
- 2 cups vegetarian chili with beans
- 1 cup shredded Cheddar cheese
- 2 cups shredded lettuce
- 2 roma (plum) tomatoes, chopped
- ½ cup salsa
- ¼ cup sour cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chips in the bottom of a 9×9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top.
- Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream, and salsa in the pan, or after serving if people are picky.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 8 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 972 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was nice enough, and we all ate it. I found it a little weird – kind of like nachos but not really. I do think there is too many corn chips in the recipe, or that maybe it would have better doing a couple of layers rather than all the chips just at the bottom. Not sure if I’ll make this again.
“Good dinner!” Just what I like to hear.
I’ll be adding this simple recipe to our regular rotation for an easy dinner on busy weeknights. We used the Amy’s black bean chili and with all the toppings it was decently healthy and my picky kids went back for more!
My husband and I love this recipe. I made it with hamburger. Excellent recipe.
Yum! If I’m using Salsa, I don’t need 2 put extra tomatoes on. Tastes great.
This was so easy to make at the last minute.
Made exactly as posted. ( dislike those who switch up the ingredients to suit themselves then rate the recipe). This was more of an appetizer for us – husband did not consider it filling.
I do it a little differently. First, I use flour tortilla chips and crunch them up as it makes it easier for eating. Then I put the salsa on top of Hormel chili without beans, then the shredded cheese, add some black olives and sliced green onions on top of that before baking, then put the shredded lettuce, chopped tomatoes and dollops of sour cream on top after baking. Yummy!
This is quick and easy casserole. You can use corn chips or tortilla chips. Know this recipe called for canned chili, but homemade chili works too. Good way to re-work some left over chili. Thanks a lot.
I used two different cans of chili beans (kidney and white) and added chopped onion and fresh tomato over the beans and under the cheese before baking. I did use lettuce, sour cream, guacamole and salsa toppings to chose from. It was also six servings in my family.
Good recipe. I used browned ground beef with taco seasoning to get a more authentic taco flavor, and did place the Hint of Lime Tostitos over the meat, then sprinkled with Mexican blend cheese, per suggestion from other reviewers. This is NOT a criticism of the original recipe, just my preference since I’m not fond of beans. Easy to make and very filling. Will definitely make this again.
Was okay. Probably will not make again.
It should be called nachos.
I really liked this because it was so easy to put together and tasty. My SO wasn’t too crazy for it, but I loved the addition of the fresh veggies on top.
Made it tonight – superb!!!
I already had made some chili, so I used leftover chili, added some beans and canned chilies to it, and it was terrific. I thought it needed to have some pizzazz added to it with black olives or salsa. But the fam vetoed that move. They said it was great just like it was, so, I’ll just add those things after it’s baked. It was a great way to use leftovers and I’ll put it on my dinner rotation. thanks for the post!
I already had made some chili, so I used leftover chili, added some beans and canned chilies to it, and it was terrific. I thought it needed to have some pizzazz added to it with black olives or salsa. But the fam vetoed that move. They said it was great just like it was, so, I’ll just add those things after it’s baked. It was a great way to use leftovers and I’ll put it on my dinner rotation. thanks for the post!
I haven’t tried it, but mine is similar. I have used it for years. I use 2 cans of chili, one with extra beans and one Hot chili, and heat it on the stove. Lay a bed of Frito’s Corn Chips, pour chili on it, add cheese, lettuce & tomatoes, and in less than 10 minutes, dinner is on the table!
Flavors were really good together. Technically was difficult as I had big fat chicken breasts. Would recommend either stuffing a breast or use the thin cut filets to roll up. Used pecans instead of walnuts and they were good. Pistachios would also be yummy.
Am I the only one that had a burning issue with this recipe? Granted, I used a larger baking pan (so some of the chips were still exposed when I put it in the oven.) But it started burning and smoking within 5 minutes. I mean, I know I didn’t follow the EXACT baking pan measurements, but baking chips just doesn’t really make sense to me.
Used Amy’s Vegetarian Chilli.