How to Make a chili cheese nacho casserole with Betty
Nachos are a great snack food but did you ever think you could eat them for dinner? Well, in this tutorial, Betty shows us how to make her chili cheese nacho casserole, and it is so tasty you may never eat 'normal' nachos again! This is a great way to get rid of that stale old bag of Tostitos in your pantry and turn it into something fantastic. Ready? Vamenos!
You Will Need:
*(2) 15 oz. cans chili (with or without beans, your choice)
*approximately half of a large bag of crushed restaurant-style tortilla chips (They can be old, even a little stale.)
*2 cups shredded Mexican cheese blend--nacho and taco type
*cooking oil spray
*sour cream, as desired on the side
*jalapeno slices, as desired on the side
Preheat oven to 400 degrees.
Heat the two 15 oz. cans of chili in a pot on the cooktop. When the chili is hot and bubbly, start assembling your casserole. Spray a medium-sized casserole dish with cooking oil spray.
Make an even layer of small crushed tortilla chips at the bottom of the dish.
Next, add half of the heated chili. Then add a layer of shredded cheese.
Repeat these 3 layers: chips, chili, cheese. Make sure each layer covers the previous layer completely.
When you finish with the last layer of cheese, place the casserole in a 400 degree oven for 10 minutes to blend the flavors and textures, and to melt the cheese. Remove.
Now, add an additional layer of small crushed tortilla chips (fairly thick).
Continue to bake at 400 for 5 additional minutes, until the top layer of crushed tortilla chips is crispy and turning light tan. Remove from the oven.
Spoon a serving onto a plate that has additional fresh restaurant-style tortilla chips, a couple of dollops of sour cream, and a few jalapeno slices.