Emily's Excellent Taco Casserole

109 Reviews

Prep: 10 min
Cook: 25 min
Ready In: 35 min

“This is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with the regular chili - it is often labeled as 'fat free'. This recipe can easily be doubled, and cooked in a 9x13 inch baking dish.” - by your mom

Ingredients

6 cups corn tortilla chips
2 cups vegetarian chili with beans
1 cup shredded Cheddar cheese
2 cups shredded lettuce
2 roma (plum) tomatoes, chopped
1/2 cup salsa
1/4 cup sour cream

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Metric US

Original recipe yields 4 servings

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).

Nutrition

Amount Per Serving (4 total)

Calories
477 cal
24%

Fat
24 g
37%

Carbs
48.8 g
16%

Based on a 2,000 calorie diet

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Reviews (109)

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JOSIE

Dec. 4, 2004

"This is so quick and yummy and makes an excellent speedy supper. We used Frito's corn chips and nuked individual servings in the microwave. Don't forget the chopped red onions! Thanks Emily...." See more"

DivaMommy

Mar. 28, 2006

"My family loves this one...we use Amy's Black Bean Chili and blue tortilla chips! So yummy and quick...great for when you have little time to make supper...." See more"

Mariah

Nov. 28, 2006

"It tastes very good and is SO easy and fast to make! I added olives and white onions to the toppings...will definitely make this dish again!!!..." See more"

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