Chili and Corn Chip Casserole

Kathy D


It doesn't get any more Tex-Mex than this chili and corn chip casserole. This one is from Rachael Ray. Satisfying comfort food here.

pinch tips: How to Grate Cheese for Easy Clean Up





15 Min


15 Min


Stove Top


2 lb
90% lean ground beef sirloin
1 Tbsp
olive oil
salt and freshly ground black pepper, to taste
1 Tbsp
worcestershire sauce
1 medium
onion, finely chopped
4-6 clove
garlic, finely chopped
6 oz
can sliced jalapeno peppers
2 1/2 - 3 Tbsp
dark chili powder
1 Tbsp
1 c
beef stock or broth
14 oz
can diced stewed tomatoes
8 oz
can tomato sauce
2 can(s)
15 oz each, black beans, drained
3 c
corn chips (fritos)
2 c
shredded monteray jack cheese (or cheddar)
2 Tbsp
fresh cilantro, chopped - optional
scallions, chopped

Directions Step-By-Step

In a large deep skillet or pot, brown ground beef in the olive oil over high heat. Season the meat with salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to med-high, then add onion, garlic and jalapeno.
Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes.
Stir in broth and scrape up pan drippings. Stir in diced tomatoes, tomato sauce and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes more.
Preheat the broiler. Transfer chili to a shallow casserole and top with the corn chips and cheese. Melt cheese under broiler. Tope casserole with cilantro and scallions and serve.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Southwestern