Here is a dish that can suit a lot of diets, except maybe low fat, since the basis is fried corn chips. It is important to line the baking dish with foil.



Chips and Cheese Chili Casserole (Vegetarian/Vegan*, Gluten-Free)

Makes 9 to 12 hearty portions

5 to 6 cups whole corn chips, crushed (about 2 1/2 cups after crushing to the size of a dime)

one 10-ounce can chili

one 10-ounce can black beans, red beans, refried beans, bean medleys

one 10-ounce jar salsa or tomato sauce

one 8-ounce package shredded cheese blend such as Mexican-style or similar (both store-brand and name-brand packages will say “2 cups” on the package)

1 1/4 cups sour cream

2 to 3 cups whole corn chips, crushed (about 1 to 1 1/2 cups after crushing to the size of a dime)

Preheat oven to 375 F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside. In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime. You don’t want powder, but make them small. Add the chili, beans, salsa, 2 loosely-packed cups cheese (about two-thirds of the package), and stir to combine. Pour mixture into prepared pan and bake for 20 minutes.

After 20 minutes, remove pan from oven and spread sour cream in an even, flat layer over the casserole. Sprinkle 1 to 1 1/2 cups loosely packed cheese (the remaining cheese in the package) evenly over the top of the sour cream. Sprinkle 1 to 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.

Serve immediately. Optionally, garish with a dollop of sour cream, a sprinkling of cheese, or a pinch of chopped cilantro or onion. Store leftovers in a Glad Freezerware container or similar airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes: Recipe is highly adaptable based on what kinds of canned goods you have on hand. Aim for about 30 ounces of wet ingredients, i.e. one 20-ounce can of beans and a 10-ounce jar of salsa. One 20-ounce jar of red pasta sauce and one 10 ounce-can of beans. Based on how chunky or wet your batter mixture is before baking, you may need to adjust baking times slightly. Bulk this up with canned corn, fresh or canned bell peppers, crushed tomatoes, or almost any vegetable you have on hand; add crumbled tofu, tempeh, pre-cooked meatballs, soy meatballs. Get creative.

*To keep vegan, use vegan cheese and vegan sour cream (or thicker-style vegan yogurt). Take care all ingredients used are suitable for your dietary needs.

It is from averie cooks by way of FaveHealthy Recipes.