Chili-Taco Casserole

  • Active Time 15m
  • Total Time 55m
  • Rating ****

6 servings


  • 2 teaspoons canola oil
  • 12 corn tortillas
  • 1/4 teaspoon salt
  • One 15-ounce can chili with meat and beans
  • One 15-ounce can pinto beans, rinsed
  • One 10-ounce can enchilada sauce (1 1/4 cups)
  • One 8-ounce can no-salt-added tomato sauce
  • 1 tablespoon grated onion
  • 1 cup grated extra-sharp cheddar cheese (4 ounces), divided
  • 1/2 cup non-fat sour cream
  • 1/2 cup non-fat plain yogurt


Preheat the 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, 8-10 minutes, rotating the baking sheets midway through baking. Let cool.

Reduce the oven temperature to 375 degrees F. Stir together the chili, pinto beans, enchilada sauce, tomato sauce, onion 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, 25-30 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 Publisher. All rights reserved.

RecID 8890

nutrition information per serving

449 calories; 21g total fat; 10g total saturated fat; 52mg cholesterol; 724mg sodium; 51g carbohydrates; 11g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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