Serves: 5
Total Calories: 11
Spread corn chips in the bottom of a 9x13-inch pan. Shred lettuce over corn chips. In a saucepan, heat the 2 cans of chili and pour over the corn chips and lettuce. Cover with grated cheese and chiles. Bake in oven at 400° until cheese melts (6 minutes or so). Serve hot.
Fun Fact: When you bite into a four-alarm chili, don’t wait for the fire trucks. The most soothing thing is milk! Swish it around in your mouth—it’s the number one fire-putter-outer. There are a few other remedies including buttermilk, yogurt, fruit syrup, peanut butter, and olive oil.
This Chili Casserole recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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