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.

★★★★★ 2 votes
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


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.
2Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes.
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.
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.

About Chili and Corn Chip Casserole

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