Spencer’s Corn Chip Casserole

Serves: 7
Total Calories: 256


1 pound lean ground beef
2/3 cup red onion, finely diced
1 (15-ounce) can chili-style diced tomatoes
1 (16-ounce) can chili beans
1 (8-ounce) can tomato sauce
1 (1 1/4-ounce) package chili seasoning mix
6 (8-inch) flour tortillas
3 cups corn chips, lightly crushed
3 cups finely shredded Mexican-blend cheese
Garnish: sour cream, diced green onions, sliced jalapeño peppers


In a large saucepan over medium heat, brown beef and onion; drain. Add undrained tomatoes, undrained beans, sauce and seasoning; stir well. Simmer over medium heat until heated through; remove from heat. Lightly spray a 13"x9" baking pan with non-stick vegetable spray. Layer 3 to 4 tortillas to cover the bottom of pan; overlap and halve tortillas, if necessary. Spread half of beef mixture over tortillas; sprinkle evenly with half of corn chips and half of cheese. Repeat layers, ending with cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until bubbly and cheese is melted. Let stand several minutes before serving. Top individual servings with a dollop of sour cream, diced onions and jalapeño slices.

Tip: Fix a double batch! Brown two pounds of ground beef with two packages of taco seasoning mix, then freeze half of the mixture for a quick meal another night. What a time-saver!

Nutritional Facts:

Serves: 7
Total Calories: 256
Calories from Fat: 55

This Spencer’s Corn Chip Casserole recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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