chili and corn chip casserole
Updated on Jul 21, 2015
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.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 2 pounds 90% lean ground beef sirloin
- 1 tablespoon olive oil
- - salt and freshly ground black pepper, to taste
- 1 tablespoon worcestershire sauce
- 1 medium onion, finely chopped
- 4-6 cloves garlic, finely chopped
- 6 ounces can sliced jalapeno peppers
- 2 1/2 - 3 tablespoons dark chili powder
- 1 tablespoon cumin
- 1 cup beef stock or broth
- 14 ounces can diced stewed tomatoes
- 8 ounces can tomato sauce
- 2 cans 15 oz each, black beans, drained
- 3 cups corn chips (fritos)
- 2 cups shredded monteray jack cheese (or cheddar)
- 2 tablespoons fresh cilantro, chopped - optional
- 3 - scallions, chopped
How To Make chili and corn chip casserole
-
Step 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.
-
Step 2Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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