CHIPS, CHEESE, AND CHILI CASSEROLE RECIPE
BY: AVERIE SUNSHINE FROM AVERIE COOKS
If nachos turned into a Mexican casserole, this is what you would get. Chips, Cheese, and Chili Casserole is a wonderful meal that's great for a party, potluck, or game day. Mexican flavors come alive here and will please your taste buds. It's also vegetarian and gluten free, and can be made vegan.
2 1/2 cups corn chips, crushed to the size of a dime (2 to 3 cups whole corn chips)
1 (10-ounce) can chili
1 (10-ounce) can black beans, red beans, retried beans, bean medleys
1 (10-ounce) jar salsa or tomato sauce
1 (8-ounce) package shredded cheese blend
1 1/4 cups sour cream
1 1/2 cups corn chips, crushed to the size of a dime (2 to 3 cups whole corn chips)
1. Preheat oven to 375 degrees F. Line a 9 x 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. You don’t want powder, but make them small.
3. Add the chili, beans, salsa, 2 loosely-packed cups cheese, and stir to combine. Pour mixture into prepared pan and bake for 20 minutes.
4. After 20 minutes, remove pan from oven and spread sour cream in an even, flat layer over the casserole. Sprinkle 1 to 1 1/2 cups loosely packed cheese (the remaining cheese in the package) evenly over the top of the sour cream. Sprinkle 1 to 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. Serve immediately.