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READY IN 35 mins

Emily's Excellent Taco Casserole

Read Reviews (109)

"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." — your mom

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

6 cups corn tortilla chips
2 cups vegetarian chili with beans
1 cup shredded Cheddar cheese
2 cups shredded lettuce

2 roma (plum) tomatoes, chopped
1/2 cup salsa
1/4 cup sour cream

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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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.

—JOSIE

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Most Helpful Critical Review

Mar 02, 2008

The chips got soggy. Wasn't that good.

—MANISSA

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137 Ratings

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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.

—DivaMommy

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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!!!

—Mariah

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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!

—LemonLush

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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.

—Nancy's International Cooking

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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.

—homh

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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!

—Lori G.

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Nutrition

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.

Nutritional Information

Emily's Excellent Taco Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 477
Calories from Fat: 216

% Daily Value *
Total Fat 24g 37 %
Saturated Fat 10.3g 52 %
Cholesterol 43mg 14 %
Sodium 972mg 39 %
Potassium 692mg 19 %
Total Carbohydrates 48.8g 16 %
Dietary Fiber 7.9g 32 %
Protein 18.9g 38 %
Sugars 5.4g
Vitamin A 34 %
Vitamin C 5 %
Calcium 49 %
Iron 32 %
** Thiamin 7 %
** Niacin 22 %
** Vitamin B6 12 %
Magnesium 42 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.