Chili Corn Chip Casserole
Hearty beef and bean chili layered with crunchy corn chips, black olives, and sharp cheddar, then baked in one skillet until bubbly. An easy, kid-friendly dinner that feeds six.
Equipment
- cast iron skillet or other oven-safe skillet
Ingredients
- 1 pound ground beef
- 1 cup onion chopped
- 1 packet chili seasoning mix
- 6 ounces tomato paste canned
- ¾ cup water or broth
- 4 cups corn chips
- 16 ounces pinto beans canned, drained and rinsed
- 1 cup black olives sliced
- 2 cups Cheddar cheese sharp, shredded
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- In a large oven-safe skillet (a 10- or 12-inch cast iron skillet works well), brown the ground beef over medium-high heat, breaking it up as it cooks, about 6 to 8 minutes. Drain off any excess fat. Add the onion and cook for 3 to 4 minutes, until softened.
- Stir in the chili seasoning, tomato paste, and water until smooth. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the chili is thick. Season with salt and pepper to taste.
- Scoop half of the chili into a bowl and spread the remaining half evenly in the skillet. Layer 2 cups of the corn chips, half of the beans, half of the olives, and 1 cup of the cheese over the chili.
- Spoon the reserved chili over the top, then add the remaining beans and olives. Finish with the remaining 2 cups of corn chips and the remaining 1 cup of cheese.
- Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes, until the cheese is melted and bubbly. Let the casserole rest for 5 minutes before serving.
Nutrition
Calories: 823kcalCarbohydrates: 66gProtein: 34gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 93mgSodium: 1182mgPotassium: 989mgFiber: 12gSugar: 6gVitamin A: 981IUVitamin C: 9mgCalcium: 445mgIron: 5mg
Nutrition details are an estimate, per serving.
