Preheat oven to 400 degrees. Heat the two 15 oz. cans of chili in a pot on the cooktop. When the chili is hot and bubbly, start assembling your casserole. Spray a medium-sized casserole dish with cooking oil spray. Make an even layer of small crushed tortilla chips at the bottom of the dish. Next, add half of the heated chili. Then add a layer of shredded cheese. Repeat these 3 layers: chips, chili, cheese. Make sure each layer covers the previous layer completely. When you finish with the last layer of cheese, place the casserole in a 400 degree oven for 10 minutes to blend the flavors and textures, and to melt the cheese. Now, add an additional layer of small crushed tortilla chips (fairly thick). Continue to bake at 400 for 5 additional minutes, until the top layer of crushed tortilla chips is crispy and turning light tan. Remove from the oven. Spoon a serving onto a plate that has additional fresh restaurant-style tortilla chips, a couple of dollops of sour cream, and a few jalapeno slices. Hasta la vista
I use leftover my leftover chili
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 6|
|Calories from Fat: 123 (56%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 40.4mg||12 %|
|Sodium 248.4mg||9 %|
|Potassium 524.9mg||14 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 11.4g|
|Protein 12.4g||18 %|
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Calories per serving: 218
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