In this video, Betty demonstrates how to make her ever-popular Chili Cheese Nacho Casserole recipe. It is a great recipe for using up tortilla chips that might be getting old, plus it tastes fantastic!
12 Ounce, crushed (Restaurant-Style, Approximately Half Of A Large Bag, May Be Old / Little Stale)
Shredded mexican cheese blend
2 Cup (32 tbs) (Nacho And Taco Type, May Use Any Cheese)
Cooking oil spray
1 Cup (16 tbs) (As Desired On The Side)
1 Tablespoon (As Desired On The Side)
Preheat oven to 400 degrees. Heat the two 15 oz. cans of chili in a pot on the cooktop. When the chili is hot and bubbly, start assembling your casserole. Spray a medium-sized casserole dish with cooking oil spray. Make an even layer of small crushed tortilla chips at the bottom of the dish. Next, add half of the heated chili. Then add a layer of shredded cheese. Repeat these 3 layers: chips, chili, cheese. Make sure each layer covers the previous layer completely. When you finish with the last layer of cheese, place the casserole in a 400 degree oven for 10 minutes to blend the flavors and textures, and to melt the cheese. Now, add an additional layer of small crushed tortilla chips (fairly thick). Continue to bake at 400 for 5 additional minutes, until the top layer of crushed tortilla chips is crispy and turning light tan. Remove from the oven. Spoon a serving onto a plate that has additional fresh restaurant-style tortilla chips, a couple of dollops of sour cream, and a few jalapeno slices. Hasta la vista!
Looking for a hearty dish to treat your family this weekend? Then adding chili cheese nacho casserole to your Saturday brunch fare will simply delight all. Betty shares here ever-popular casserole recipe but adds a Mexican twist to it by adding nachos to this sumptuous treat. It's so easy and delightful that you will look for excuses to cook up this treat.