CHIPS AND CHEESE CHILI CASSEROLE
An easy and hearty casserole the whole family will love. It reminds me of chili nachos that meets a pan of lasagna on the way to the oven. Great for planned leftovers and always a hit with sports fans for tailgating, Superbowl parties, or any time you need a warm, comforting dish.
Provided by Averie Sunshine
Categories Casserole
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside. In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime. You don't want powder, but make them small. Add the chili, beans, salsa, 2 loosely-packed cups cheese (about two-thirds of the package), and stir to combine. Pour mixture into prepared pan and bake for 20 minutes.
- After 20 minutes, remove pan from oven and spread sour cream in an even, flat layer over the casserole. Sprinkle 1 to 1 1/2 cups loosely packed cheese (the remaining cheese in the package) evenly over the top of the sour cream. Sprinkle 1 to 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
- Serve immediately. Optionally, garish with a dollop of sour cream, a sprinkling of cheese, or a pinch of chopped cilantro or onion. Store leftovers in a Glad Freezerware container or similar airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts : Calories 1033 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 62 grams fat, Fiber 11 grams fiber, Protein 21 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1317 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
CHILI AND CHIPS IN A BAG
This is sort of on the line of a walking taco, only with chili.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Beef
Number Of Ingredients 9
Steps:
- in a large Dutch oven, cook ground Chuck over medium-high heat for 15 minutes, or until browned and crumbly. Drain well. Return to pan. Add water, tomatoes, tomato paste, chili seasoning, sugar, and salt, stirring to mix.
- Bring to a simmer over medium heat. Reduce heat to medium low and cook, covered, for 30 minutes, stirring occasionally. Using kitchen shears, cut chip bags open along one side. Spoon chili mixture over chips. Serve with desired toppings. Serve at once. Makes 24 servings.
PITA CHIP PIE IN A BAG
Go ahead - eat a bag of chips for dinner! Food Network Magazine created a new take on Frito pie, using pita chips and Greek toppings in place of the usual Fritos, chili and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 pita chip pies
Number Of Ingredients 0
Steps:
- Cut a slit down the front of 6 snack-size bags of pita chips, then brown 1 pound ground beef or turkey and season with salt, pepper and dried oregano and pile the meat on top of the chips. Top with sliced cucumber, halved cherry tomatoes and kalamata olives, and crumbled feta. Whisk 1/2 cup hummus with 1/4 cup plain yogurt and 2 tablespoons water and drizzle on top.
HOMEMADE CHILI LIME BAKED TORTILLA CHIPS
Provided by Valerie Bertinelli
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
- Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
- Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
- Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
CHILI LIME BOWTIE PASTA CHIPS RECIPE BY TASTY
Fulfill all of your snack cravings with these citrusy, crunchy air-fried pasta chips! Zesty lime pairs with chili powder for a tart and spicy bite, all wrapped in a fun-for-all-ages bowtie shape!
Provided by Aleya Zenieris
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the lime zest, chili powder, garlic powder, and salt until evenly combined.
- In a medium bowl, toss the warm pasta with the avocado oil, lime juice, and half of the spice mixture. Stir well until evenly coated.
- Preheat the air fryer to 390˚F (200°F) for 5 minutes.
- Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
- Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
- Serve the pasta chips with guacamole for dipping.
- Enjoy!
Nutrition Facts : Calories 112 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, Sugar 0 grams
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