Best 6 Chili And Corn Chip Casserole Recipes

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Indulge in a culinary journey with our versatile Chili and Corn Chip Casserole, a delectable dish that can be transformed into three distinct meals to suit your cravings. Starting with the classic Chili and Corn Chip Casserole, this one-pan wonder combines the hearty flavors of chili, the crunch of corn chips, and a creamy topping for a satisfying weeknight dinner. Seeking a vegetarian delight? Look no further than the Vegetarian Chili and Corn Chip Casserole, where beans and colorful veggies take center stage, delivering a nutritious and flavorful feast. And for those craving a south-of-the-border twist, the Mexican Corn Chip Casserole awaits, tantalizing taste buds with its zesty blend of Mexican spices, black beans, and corn in a creamy sauce. Each recipe promises a unique culinary experience, so get ready to embark on a flavor-packed adventure with our Chili and Corn Chip Casserole trio!

Let's cook with our recipes!

CORN CHIP PIE CASSEROLE WITH GROUND BEEF



Corn Chip Pie Casserole with Ground Beef image

A crispy, cheesy, hearty casserole made with ground beef, beans, and cheese. This dish makes for a deliciously easy weeknight meal.

Provided by Amy Desrosiers

Categories     Dinner

Time 30m

Number Of Ingredients 7

1 pound ground beef (lean variety works best)
1 ounce taco seasoning
1 large onion (*can also use two small ones, diced )
30 ounces Pinto beans (rinsed )
20 ounces enchilada sauce
2½ cups Monterey Jack cheese (shredded )
9.25 ounces corn chips (like Fritos*)

Steps:

  • Preheat oven to 350°F. Spray a 13 x 9 casserole dish with nonstick spray; set aside.
  • In a large skillet, add ground beef, and onions. Cook over medium heat until beef is browned. Drain any excess grease. Once grease is drained, add taco seasoning, stir, and set aside.
  • Add beef to the casserole dish, and rinsed pinto beans. Carefully pour over the enchilada sauce. Top with ¾ of the shredded cheese, and then cover the cheese with chips. Add the rest of the cheese.
  • Bake for 12-15 minutes until cheese is melted. Allow casserole to sit for 5 minutes before serving.
  • Garnish with green onions, sour cream, lettuce, guacamole, and black olives- enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 640 kcal, Carbohydrate 58 g, Protein 31 g, Fat 32 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1308 mg, Fiber 13 g, Sugar 7 g, UnsaturatedFat 16 g

CHILI-CORN CASSEROLE



Chili-Corn Casserole image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons unsalted butter
4 ears corn, kernels cut off
Kosher salt
6 scallions, chopped
3 to 4 cups leftover Slow-Cooker Texas Chili, recipe follows
1 1/2 cups shredded pepper jack or Monterey jack cheese (about 6 ounces)
1 (18-ounce) tube precooked polenta, cut into 12 rounds
2 1/2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons packed light brown sugar
Kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
Two (4.5-ounce) cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14 -ounce can diced tomatoes with chiles
1 to 2 tablespoons green hot sauce
Sliced scallions, fresh cilantro and/or sour cream, for topping
Tortilla chips, for serving (optional)

Steps:

  • Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
  • Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
  • Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
  • Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
  • Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
  • Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for another use.).

FRITO CHILI CASSEROLE



Frito Chili Casserole image

Frito Chili Casserole is the perfect comfort dinner. Delicious layers of crunchy Fritos, Southwestern chili, and lots of gooey cheese make for a winning weeknight meal!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 50m

Number Of Ingredients 11

1 lb ground beef
1 onion (chopped)
4 oz green chiles (chopped, (1 can))
4 oz black olives (sliced, (1 can))
16 oz chili ((1 can))
16 oz chili beans ((1 can))
15 can corn (drained, (1 can))
1 c. salsa
1 Tbsp taco seasoning
10.5 oz Fritos ((1 bag))
2 c. cheese (shredded)

Steps:

  • Preheat oven to 350-degrees. Gather ingredients.
  • In a large skillet, cook ground beef and onions until cooked through and onions become transparent. Discard grease if needed.
  • Stir in chiles, olives, chili, chili beans, corn, salsa, and taco seasoning. Bring to a simmer for about 10 minutes, stirring often.
  • Crush Fritos and spread half of them evenly in a 9x13 deep baking dish. Add chili mixture and top with remaining crushed Fritos.
  • Bake for 25 minutes. Add cheese and bake an additional 10 minutes or until cheese is melted.

Nutrition Facts : Calories 1144 kcal, Carbohydrate 164 g, Protein 46 g, Fat 45 g, SaturatedFat 16 g, Cholesterol 82 mg, Sodium 1228 mg, Fiber 20 g, Sugar 35 g, ServingSize 1 serving

FRITOS™ PIE CASSEROLE



Fritos™ Pie Casserole image

Crunchy, cheesy and made extra easy with always-on-hand staples like ground beef, onion and black beans-this weeknight casserole will have everyone asking for seconds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
1 can (19 oz) Old El Paso™ enchilada sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (9.25 oz) Fritos™ corn chips (about 5 1/2 cups)
2 cups shredded Mexican cheese blend (8 oz)
1/4 cup chopped green onions
1 cup sour cream
1 cup refrigerated guacamole

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through.
  • Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese.
  • Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.

Nutrition Facts : Calories 540, Carbohydrate 35 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 4 g, TransFat 1/2 g

CHILI CASSEROLE



Chili Casserole image

When I had left over Chili my kids wanted this dish. You can also make it in little Frito Corn Chip Bags (just cut open one side of bag pour Chili over corn chips, dot with sour cream, give them a plastic spoon) and they are good to go. No muss no fuss. They are sold like that at country fairs.

Provided by MISSIB

Categories     Lunch/Snacks

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 4

2 (46 1/2 ounce) cans chili (or left-overs)
2 (16 ounce) bags of grated cheddar cheese
2 (16 1/2 ounce) bags corn chips, crushed
32 ounces sour cream (of course amounts will vary depending on amount of people you will be serving)

Steps:

  • Pre-heat oven to 375°.
  • Heat chili in a pot first.
  • Put layer of crushed corn chips on bottom of roasting pan.
  • Pour chili over corn chips.
  • Cover with grated cheddar cheese.
  • Place in oven until cheese has melted.
  • Serve with hot dogs - hamburgers.
  • Dollops of sour cream on chili optional.
  • Kids like it just by itself, especially if you pour just chili in a Frito Corn Chip bag topped with sour cream.

CHILI AND CORN CHIP CASSEROLE



Chili and Corn Chip Casserole image

It doesn't get any more Tex-Mex than this chili and corn chip casserole. This one is from Rachael Ray. Satisfying comfort food here.

Provided by Kathy D

Categories     Casseroles

Time 30m

Number Of Ingredients 17

2 lb 90% lean ground beef sirloin
1 Tbsp olive oil
salt and freshly ground black pepper, to taste
1 Tbsp worcestershire sauce
1 medium onion, finely chopped
4-6 clove garlic, finely chopped
6 oz can sliced jalapeno peppers
2 1/2 - 3 Tbsp dark chili powder
1 Tbsp cumin
1 c beef stock or broth
14 oz can diced stewed tomatoes
8 oz can tomato sauce
2 can(s) 15 oz each, black beans, drained
3 c corn chips (fritos)
2 c shredded monteray jack cheese (or cheddar)
2 Tbsp fresh cilantro, chopped - optional
3 scallions, chopped

Steps:

  • 1. In a large deep skillet or pot, brown ground beef in the olive oil over high heat. Season the meat with salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to med-high, then add onion, garlic and jalapeno.
  • 2. Season veggies and meat with chili powder and cumin. Cook veggies and meat together for 5 minutes.
  • 3. Stir in broth and scrape up pan drippings. Stir in diced tomatoes, tomato sauce and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes more.
  • 4. Preheat the broiler. Transfer chili to a shallow casserole and top with the corn chips and cheese. Melt cheese under broiler. Tope casserole with cilantro and scallions and serve.

Tips:

  • Use a variety of beans. This will give your casserole a more complex flavor and texture. Some good options include black beans, pinto beans, kidney beans, and white beans.
  • Don't overcook the beans. They should be tender but still hold their shape.
  • Use a good quality chili. This is the foundation of your casserole, so make sure it's flavorful and has a good consistency. You can use a homemade chili or a store-bought chili.
  • Add some corn. Corn adds a sweet and crunchy element to the casserole. You can use fresh, frozen, or canned corn.
  • Top with cheese. Cheese is always a good addition to a casserole. It melts and gets gooey, which makes it irresistible.
  • Serve with your favorite toppings. Some good options include sour cream, guacamole, salsa, and chopped cilantro.

Conclusion:

This chili and corn chip casserole is a delicious and easy-to-make meal that's perfect for a weeknight dinner or a potluck. It's packed with flavor and has a great texture. Plus, it's a great way to use up leftover chili. So next time you're looking for a quick and easy meal, give this casserole a try. You won't be disappointed.

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