Love to serve it with lettuce shreds, diced onion and tomatoes on top. Top it just like a taco. It’s a taco casserole recipe for a reason!
Because we never know if our teens are going to eat dinner with us I will generally break this up into two 8×8 pans. When I do that, I just use 2 more corn tortillas. It makes 8 servings then.
You can also make this vegetarian depending on what kind of chili you use. If you’ve been working on meatless meals, here’s one where you’ll definitely get the protein in your meal.
Going meatless on some meals will also save you money. This dish is very affordable and if you prepare your own beans and chili, you just dropped the cost down even further…let alone you have more control over the fat and sodium content. I typically have a few freezer bags of chili stashed in the freezer. Just small quart sized bags that aren’t full all the way. Enough for 2-3 servings.
- 6 small corn tortillas, torn in half
- 1 (15 ounce) can red beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 (15 ounce) cans chili
- 1 (15 ounce) corn, drained
- 1 small can chopped olives
- 1 can Ro-Tel tomatoes
- 2 cans tomato soup
- 1 cup water
- Tortilla chips
- 1 cup cheddar cheese, shredded
- Sour cream, for garnish
- Preheat oven to 350 degrees.
- Grease bottom and sides of 9X13 baking dish.
- Line bottom with torn shells.
- Spread beans, chili, corn, and olives over shells.
- Mix tomatoes, soup and water together well. Pour over beans
- Top with broken tortilla chip and cheese.
- Bake in oven for 20 minutes, or until cheese is melted and filling is bubbly.
- Serve with sour cream.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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