HOMEMADE CHILI LIME BAKED TORTILLA CHIPS
Provided by Valerie Bertinelli
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
- Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
- Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
- Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
CHILI CASSEROLE
When I had left over Chili my kids wanted this dish. You can also make it in little Frito Corn Chip Bags (just cut open one side of bag pour Chili over corn chips, dot with sour cream, give them a plastic spoon) and they are good to go. No muss no fuss. They are sold like that at country fairs.
Provided by MISSIB
Categories Lunch/Snacks
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to 375°.
- Heat chili in a pot first.
- Put layer of crushed corn chips on bottom of roasting pan.
- Pour chili over corn chips.
- Cover with grated cheddar cheese.
- Place in oven until cheese has melted.
- Serve with hot dogs - hamburgers.
- Dollops of sour cream on chili optional.
- Kids like it just by itself, especially if you pour just chili in a Frito Corn Chip bag topped with sour cream.
BAKED CHILI
This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.
Nutrition Facts : Calories 411 calories, Fat 12g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 1094mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 8g fiber), Protein 22g protein.
CHILI CASSEROLE
A simple casserole with a little zing! The zing comes from the taco sauce. This is a great dish for when you do not have much time to make dinner, but you want something that has substance and will fill you up! You can use any kind of cheese on top.
Provided by sal
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
- Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
- Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.
Nutrition Facts : Calories 671 calories, Carbohydrate 52.3 g, Cholesterol 144.7 mg, Fat 37.7 g, Fiber 6.8 g, Protein 31.9 g, SaturatedFat 15.4 g, Sodium 843.4 mg, Sugar 7 g
CHILI BAKE
Instead of simmering on the stovetop, this chill bakes in the oven. When my family smells this baking, they run to the kitchen to ask, "is it ready yet?" - Helen Gabraith, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6-8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. , Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.
Nutrition Facts : Calories 321 calories, Fat 18g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 811mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
CHILI CHIPS
Provided by Ellie Krieger
Categories appetizer
Time 30m
Yield 6 servings (1 serving equals 4 wedges)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for 25 to 30 minutes, tossing once, until pita is brown and crisp. Cool completely before serving.
Nutrition Facts : Calories 130 calorie, Fat 5.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 270 milligrams, Carbohydrate 18 grams, Fiber 2.5 grams, Protein 3 grams
BAKED CHILI LIME CHIPS
Say no to fried chips and whip up a batch of these sweet and spicy treats right in the oven. They bake up beautifully in just a few minutes.
Provided by Cheri Liefeld
Categories Snack
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
- In small bowl, stir together lime juice, honey and chili powder.
- Spray top of each tortilla with cooking spray; brush lime mixture on each. Cut each tortilla into quarters; place in single layer on paper-lined cookie sheet. Sprinkle with salt.
- Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Store in airtight container.
Nutrition Facts : ServingSize 1 Serving
CHILI CHEESE CHIP BAG MEAL RECIPE BY TASTY
Take your meals on the go with these walking chip bags! Use this easy chili recipe with your favorite bag of corn chips for an entire meal that fits right in your hands. This is perfect for the kids or the big game!
Provided by Nichi Hoskins
Categories Dinner
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the chili: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, garlic, bell pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook until the vegetables soften, about 5 minutes.
- Add the ground turkey, remaining ½ teaspoon of salt, and remaining ¼ teaspoon pepper to the pot. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.
- Add the chili powder and tomato paste to the pot and stir until the turkey and vegetables are coated. Cook for another 2 minutes to toast the spices slightly.
- Add the diced tomatoes, kidney beans, and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat. The chili will keep in the refrigerator in an airtight container for up to 4 days
- To assemble, use scissors to cut open each bag of corn chip either along the top or side. To each bag of chips, add ¼ cup (60 g) turkey chili and 1 tablespoon cheddar cheese and stir with a fork to incorporate. Top with 1 tablespoon sour cream and 1 teaspoon scallions.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 122 grams, Fat 58 grams, Fiber 18 grams, Protein 41 grams, Sugar 16 grams
QUICK CHILI AND RICE CASSEROLE
A delicious, quick chili and rice casserole that everyone loves! Your family will really enjoy this one! For an extra bang serve with tortilla chips and salsa!
Provided by LDUECKER
Categories Main Dish Recipes Casserole Recipes Rice
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Cook and stir ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine cooked beef, tomato sauce, corn, water, onion, chili powder, and dry mustard in a large saucepan over medium-high heat. Cover and bring to a boil.
- Stir in rice and reduce heat to low. Cover and simmer for 5 minutes.
- While rice is cooking, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer beef and rice mixture into a casserole dish and sprinkle with Cheddar cheese.
- Broil in the preheated oven until cheese is melted and bubbly, 2 to 3 minutes.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 42.1 g, Cholesterol 55.4 mg, Fat 12.6 g, Fiber 4.5 g, Protein 21 g, SaturatedFat 4.9 g, Sodium 647 mg, Sugar 7.2 g
CHILI CHIP BAKE
I can't remember where I got this recipe but the whole family loves it. It has great enchilada flavor but is not too spicy. The sour cream topping is a perfect compliment to the beef. One time I forgot to cover the dish when i baked it and it still turned out great.
Provided by linguinelisa
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Crush 2 1/2 cups of the corn chips. Reserve the rest for later.
- In skillet brown ground beef and onion. Drain grease. Add pinto beans, enchilada sauce, tomato sauce, crushed corn chips and 1/2 cup of the shredded cheddar cheese. Mix well.
- Grease 2 quart casserole. Pour beef mixture into casserole. Cover and bake 30 minutes.
- Remove from oven and spread the sour cream on top, then sprinkle with remaining 1/2 cup cheddar cheese. Arrange reserved corn chips around the edges of the dish and continue baking for 3 to 4 minutes or until cheese melts.
Nutrition Facts : Calories 446.1, Fat 25.7, SaturatedFat 12.9, Cholesterol 91.1, Sodium 808, Carbohydrate 27, Fiber 7.9, Sugar 7, Protein 27.3
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