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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My grandkids love this. Ingredients:
2 (15 ounce) cans chili without beans |
1 (10 ounce) package frozen corn (not thawed or drained) |
1 (10 ounce) can diced tomatoes and green chilies, drained (rotel) |
1/2 lb velveeta cheese, cut up (pasteurized prepared cheese product) |
6 ounces fritos corn chips, coarsely crushed (about 7 cups) |
Directions:
1. PREHEAT oven to 425°F Spray 2-qt. baking dish with cooking spray; set aside. Combine chili, corn, tomatoes and cheese.
2. LAYER one third of the chili mixture in prepared baking dish; top with half of the chips. Repeat layers. Cover with remaining chili mixture.
3. BAKE 30 minute or until cheese is completely melted and mixture is hot and bubbly. Garnish with torn lettuce and chopped tomatoes, if desired.
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