Print: Emily's Excellent Taco Casserole

This taco casserole is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips, and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with regular chili — it is often labeled as "fat-free." This recipe can easily be doubled and cooked in a 9x13-inch baking dish.

Prep

13 min

Cook

26 min

Servings

Difficulty

Medium

Ingredients

6 cups corn tortilla chips
2 cups vegetarian chili with beans
1 cup shredded Cheddar cheese
2 cups shredded lettuce
2 romas (plum) tomatoes , chopped
0.5 cups salsa
0.25 cups sour cream

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Place chips in the bottom of a 9x9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top.
3 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 per serving

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