Emily's Excellent Taco Casserole Recipe - Allrecipes.com
Emily's Excellent Taco Casserole Recipe
  • READY IN 35 mins

Emily's Excellent Taco Casserole

Recipe by  

"This is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with the regular chili - it is often labeled as 'fat free'. This recipe can easily be doubled, and cooked in a 9x13 inch baking dish."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
  3. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2004

This is so quick and yummy and makes an excellent speedy supper. We used Frito's corn chips and nuked individual servings in the microwave. Don't forget the chopped red onions! Thanks Emily.

Most Helpful Critical Review
Mar 10, 2011

This was okay. I was looking for a quick and easy meal and this fit the bill. However, it just seemed more like nachos than an actual taco casserole. Next time I will just make nachos. Thanks.

Mar 28, 2006

My family loves this one...we use Amy's Black Bean Chili and blue tortilla chips! So yummy and quick...great for when you have little time to make supper.

Nov 28, 2006

It tastes very good and is SO easy and fast to make! I added olives and white onions to the toppings...will definitely make this dish again!!!

Dec 13, 2006

Way too much salt with the chips and chili, but comfort food nonetheless. I always made this in individual bowls on Halloween for the kids before trick or treating. Heating up the chili and pouring it over crunchy chips, topped with cheese and other things. We prefer our chips to be not so soggy when it is baked. Watch the salt though - between the chips, chili, and cheese there's alot!

Dec 13, 2006

I mix in shredded skinned chicken in big chunks (cooked via Safeway or Cosco) and put a sprig of parsley on top and it is always "A hit" for a group at Potlucks.

Dec 13, 2006

This was gooood! I couldnt find any vegetarian chili so I bought the store brand. The meat was listed near the end of the ingredients. There didnt seem to be a lot of meat present. I used the Tostitos brand bite size tortilla chips. The cooking softens the tortilla chips. I put the shredded lettuce, tomatoes, salsa and sour cream on the table and let every put on what they wanted. The sour cream made it very rich and filling. It could be eliminated, although it was good. Excellent and liked by all.

Dec 31, 2006

I thought this dish was pretty good. It's definitely easy to make and great for a quick supper. I used Tostito's corn chips instead of Frito's. I thought 6 cups of chips seemed like a lot, so I used about 4 cups, crushed. I was able to find the fat-free (also low sodium/no salt added) chili in the health food aisle at my grocery store. Next time, I will also serve this dish with with black olives and guacamole. This dish is a lot like supreme nachos. It would be great for a party -- just spread your chips out on a sheet pan instead of in a 9x9 square, serve lettuce, tomato, and sour cream on the side, and call it nachos supreme! Thanks for sharing Emily!


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 972 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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