Chili Tortilla Bake
A cozy, hearty bake made with layers of chili, crunchy tortilla chips, and melted cheese, perfect for a warm and filling meal.
Ingredients
Chili and Base
- 4-5 cups Chili (homemade or canned) Add tomato paste and cumin to enhance flavor.
- 5-6 handfuls Tortilla chips or torn corn tortillas Enough to cover the bottom and add a crunchy layer in the middle.
- 2-3 cups Shredded cheese Cheddar, Monterey Jack, pepper jack, or a mix.
- 1 small Onion, chopped Optional but tasty.
- ½ cup Diced tomatoes
- 1 medium Bell pepper, chopped Optional.
- ¼ cup Fresh cilantro
- 1 can Beans (black or pinto), drained Optional for added heartiness.
- 1 cup Corn (frozen or canned) Can use either.
Spices
- Spices to taste (chili powder, cumin, garlic powder, salt, pepper) Adjust based on preference.
Toppings
- Sour cream, chopped cilantro, sliced jalapenos, avocado, lime wedges For serving and personalization.
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Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Lightly grease a baking dish.
- Layer tortilla chips on the bottom of the dish.
- Add a layer of chili, followed by a layer of cheese.
- Repeat the layers one more time, finishing with a generous cheese layer.
Cooking
- Bake in the preheated oven for 20-25 minutes, or until bubbly and the cheese is melted and slightly golden.
- Remove from the oven and let it sit for 10 minutes before serving.
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Note
This dish is forgiving; adjust the toppings and spices to cater to your guests' preferences. Store leftovers properly for better flavor the next day.