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Chili-Taco Casserole

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 5 See Reviews
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Active Time:  15 Minutes
Total Time:  55 Minutes
  6 servings
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
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 »
 Casserole Classics: Ground Beef
 Pantry-Friendly Casseroles
 Sour Cream Casseroles
 Chili 'n' Cheese
 Beefed-Up Casseroles
 Mexican-Style Casseroles: Make an Easy Bean Fiesta
Nutrition Facts per Serving
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: 5
by: Linda, OK Reviewed: 02/02/2009
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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