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Keith's Incredible Chili Frito Casserole
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 lbs | ground beef |
| 1 | onion,, (chopped) |
| 3 cloves | garlic,, (crushed or shredded) |
| 1/2 cup | green chilies,, (diced) |
| Salt | |
| Black pepper | |
| 2 cans | tomato soup |
| 30 ozs chili con carne | |
| 1-2 tbsps | chili powder |
| 1-1/2 Bags | 10 ozs Chili Cheese Fritos corn chips |
| 16 ozs Cheese (shredded, cheddar or co-jack) Velveeta Cheese - 8 to 10 thin slices | |
| 1 can | black olives,, (sliced) |
| 1 bunch | green onion,, (thinly sliced) |
| Sour cream | |
Method:
1. Brown ground beef with onion, garlic, and green chilies..
2. Season to taste with salt and pepper.
3. Drain fat.
4. Stir in soup, chili con carne, chili powder, and olives.
5. Dump half the chips into a lightly greased ( or Pam ) 10 x 15 inch baking dish and spread out.
6. Top evenly with half the chili mixture, then half of the shredded cheddar cheese.
6a. Mix the remaining cheddar cheese with the rest of the chili mixture.
7. Create the top layer with the remaining chips, chili cheese mix evenly spread, and Velveeta cheese slices going on last.
8. Bake at 350 degrees for 35 to 45 minutes or until bubbly.
9. Remove from oven and top with green onion slices.
10. Serve with a dollop of sour cream.
11. You can kick this dish up a notch by substituting one 10 oz can of Rotel for 1 can of tomato soup.
12. Kick it up 2 notches by adding Taco seasoning to the ground beef in step 1, AND perform step 11.
NOTE: Recipe can be cut by 1/3 and baked in a 9" X 13" dish.
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