Description
This 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 the regular chili – it is often labeled as ‘fat free’. This recipe can easily be doubled, and cooked in a 9×13 inch baking dish.
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 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the 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).
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4