chili and corn chip casserole
(5 ratings)
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.
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(5 ratings)
yield
6 -8
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For chili and corn chip casserole
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2 lb90% lean ground beef sirloin
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1 Tbspolive oil
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salt and freshly ground black pepper, to taste
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1 Tbspworcestershire sauce
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1 mdonion, finely chopped
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4-6 clovegarlic, finely chopped
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6 ozcan sliced jalapeno peppers
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2 1/2 - 3 Tbspdark chili powder
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1 Tbspcumin
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1 cbeef stock or broth
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14 ozcan diced stewed tomatoes
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8 ozcan tomato sauce
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2 can15 oz each, black beans, drained
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3 ccorn chips (fritos)
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2 cshredded monteray jack cheese (or cheddar)
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2 Tbspfresh cilantro, chopped - optional
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3scallions, chopped
How To Make chili and corn chip casserole
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1In 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.
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2Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes.
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3Stir 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.
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4Preheat 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.
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