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Chili-Taco Casserole

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Source: © EatingWell Magazine

Recipe		Reviews				Save Recipe		view my favorites		email recipe to a friend

Rating:

Reviews: 5 See Reviews

Rate/Review this Recipe

Active Time:  15 Minutes
Total Time:  55 Minutes
Yield:  6 servings

RECIPE INGREDIENTS

2 teaspoons canola oil

12 corn tortillas

1/4 teaspoon salt

1 15-ounce can chili with meat and beans

1 15-ounce can pinto beans, rinsed

1 10-ounce can enchilada sauce (1 1/4 cups)

1 8-ounce can no-salt-added tomato sauce

1 tablespoon grated onion

1 cup grated extra-sharp cheddar cheese (4 ounces)

1/2 cup nonfat sour cream

1/2 cup nonfat plain yogurt

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DIRECTIONS

Preheat oven to 425 degrees F.

Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.

Brush oil lightly over one side of each tortilla. Sprinkle with salt. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake until crisp, 8 to 10 minutes, rotating the baking sheets midway through baking. Let cool.

Reduce the oven temperature to 375 degrees F. Stir together chili, pinto beans, enchilada sauce, tomato sauce, onions and 3/4 cup of the cheese in a large bowl. Add 4 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake until bubbly, 25 to 30 minutes.

Mix together sour cream and yogurt in a small bowl and spread over the top of the casserole. Sprinkle with the remaining 1/4 cup cheese and 2 cups tortilla crisps. Bake for 5 minutes longer.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

Find Similar Recipes »

		Pantry-Friendly Casseroles

		Casserole Classics: Ground Beef

		Beefed-Up Casseroles

		Chili 'n' Cheese

Nutrition Facts per Serving
Yield: Yield: 6 servings

Calories:

449

Fat. Total:

21g

Protein:

17g

Carbohydrates, Total:

51g

Fat, Saturated:

10g

Fiber:

11g

Cholesterol:

52mg

Sodium:

724mg

% Cal. from Fat:

42%

Spotlight Recipe Review

See all 5 reviews »

Rating:

by: Linda, OK

Reviewed: 02/02/2009

See all of Linda's reviews »

This is an excellent dish. The only major change that I made was that I didn't have any tortillas, but used bagged chips instead [that is what I had on hand]. It went together quickly and is definitely something that I will make again. I don't have family, but I was able to freeze in single servings and have already served some to company. They raved about it. I served it with mexican cornbread and a salad.

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101 people gave this Cheers. Click here to Cheer this review.

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