Monday, November 7, 2011

Chili Frito Casserole

Okay, it's not pretty. I had no hopes that it would photograph well. But...I still think it looks delicious.

I had printed this recipe out before I left work on Friday to make Sunday night...and we ended up making chili Friday night, so I thought...why not use the leftovers in this dish? You can find the original recipe at Pearls, Handcuffs & Happy Hour. It uses a combination of beef, beans, tomatoes, and taco seasoning.

This obviously isn't gourmet...but it's a perfect way to use up leftover chili and have a bowl of comfort in the fall/winter. I probably would leave out the bottom layer of Fritos next time...they got soft covered with the chili (naturally) and it made them taste stale/chewy.

Printable recipe

2 cups Fritos
2 cups chili
1 cup sour cream
2 cups cheese

In a greased 8x8 pan, layer 1 cup of Fritos (basically, enough to cover bottom of dish). Top with chili. Bake at 350 degrees for 25 minutes. Spread sour cream over chili and top with rest of Fritos and cheese. Bake an additional 5-10 minutes (or until cheese is melted).

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