addicted to recipes

Lately I have been on a chili cheese corn chip ride. I’m not a Fritos gal all the time, more like when I’m eating a hot dog and want to eat my Fritos with mustard. Or smother some Fritos in chili and cheese. Yum.

But I keep buying these big bags of chips – you know the kind that have different kinds of chips in them. And this bag has several chili cheese corn chip bags in it. Have you had them? If so, you know what I’m talking about. It’s like I can’t get enough of them.

Now this taco casserole is an old favorite. I usually like to eat it in the form of a salad though. With some Fritos. But this time, this time I made it all together in a casserole dish as I saw several variations of this dish on Facebook. And I am here to tell you, it works. I think the added melted cheese on top gives it that extra nudge in the right direction. Well, and of course the chili cheese corn chips.

I’m giving you the recipe for making it all as a casserole, but I, myself, split it in half – I made half of it in a meatloaf pan and layered the other half in a large mason jar to use as a salad or on top of chips, of course. Either way it’s delicious.

Chili Cheese Corn Chip Taco Casserole

Ingredients:

1lb lean ground beef
Salt, pepper, onion powder, garlic powder, to taste
1 package Taco seasoning
3/4 water (for taco seasoning)
2 heaping cups chili cheese corn chips
1 15.25 oz can whole kernel corn, drained
1 15 oz can ranch style beans, drained
2 cups shredded cheddar cheese
1 c Lettuce mix, shredded
1 plum tomato, finely diced

Instructions:

Preheat oven to 350 degrees F.

Add ground beef to a large sauté pan and heat over medium heat. Season with salt, pepper, garlic powder and onion powder, to taste.

Once the beef is cooked, add the taco seasoning mix and 3/4 cup water (or according to your package instructions if different).

Prepare a large 9×12 baking dish by layering the corn chips on the bottom of the dish. Spread the ground beef mixture over the chips. Top with the drained corn then add the beans. Sprinkle the shredded cheese on top and bake for 5-8 minutes, or until cheese is melted.

Once done, take out of the oven and garnish with lettuce and tomatoes.

Note: you can also make half of this in a smaller casserole dish and reserve the rest for a salad for later.

Enjoy!