Chili Chip Bake Food

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHILI CASSEROLE

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 CORNBREAD BAKE

Steps:

• Preheat oven to 350 - grease a 2 quart casserole.
• In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
• Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
• In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
• In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
• Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
• Spoon chili over cheese; sprinkle with remaining half of the cheese.
• Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
• Bake at 350 for 30 to 40 minutes or until top is golden brown.

CHILI CHIPS

Steps:

• Heat the oven to 220c, 425f, gas mark 7.
• Wash the potatoes and pat dry.
• Chop each potato into 8 wedges and put in a bowl. Add the olive oil, salt and chili powder and toss well.
• Put on a baking sheet and cook in the oven for 15 minutes. Turn over and cook for another 15 minutes, then turn once more and cook for a final 25 - 30 minutes until crisp and golden.

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
• Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
• Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
• Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.

SOUR CREAM CHILI BAKE

Steps:

• Brown hamburger and drain.
• Put into 1 1/4 quart.
• casserole dish and add tomato sauce, beans, enchilada sauce, and onion and 1 1/2 cups cheese and corn chips.
• Bake at 350 for 30 minutes.
• Remove from oven and sprinkle whole corn chips around edge of casserole and put 1 sour cream in center.
• Bake for 2-3 minutes longer.
• Sprinkle remaining cheese on top of sour cream and serve.

CHILI TORTILLA BAKE

Steps:

• Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes.
• Increase the heat, add the ground meats in batches and cook for 3 minutes or until browned.
• Stir in the tomatoes, chili beans and red wine and bring to the boil. Simmer for 25-30 minutes.
• Stir the cilantro into the chili and season to taste.
• Preheat the oven to 400°F
• To assemble the wraps: spoon the chilli mixture down the centre of each tortilla. Fold over 1 side of the tortilla, then fold over the remaining side. Place seam side down in a large shallow ovenproof dish.
• Spoon over the soured cream and heavy cream and sprinkle over the cheese.
• Bake in the oven for 15 to 20 minutes until bubbling hot and golden brown.
• Serve with a large dressed salad.

CHILI CHIP BAKE

Steps:

• Preheat oven to 375.
• Crush 2 1/2 cups of the corn chips. Reserve the rest for later.
• In skillet brown ground beef and onion. Drain grease. Add pinto beans, enchilada sauce, tomato sauce, crushed corn chips and 1/2 cup of the shredded cheddar cheese. Mix well.
• Grease 2 quart casserole. Pour beef mixture into casserole. Cover and bake 30 minutes.
• Remove from oven and spread the sour cream on top, then sprinkle with remaining 1/2 cup cheddar cheese. Arrange reserved corn chips around the edges of the dish and continue baking for 3 to 4 minutes or until cheese melts.