Scandalous Chili Casserole |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Another one from my sister's cookbook that I HAVE to try, this uses canned chili - scandal! But it does sound good: Apparently it cooks into a sort of dense chili souffle (dubbed chili goo by the local kids). Serve with sour cream, chopped onions, and more cheese, or add a couple of canned chopped jalapenos for an X-rated adult version. Read more . Ingredients:
2 (40 oz) cans chili (vegetarian, fat-free, regular, regular with beans, or a combination) |
1 (15oz) can pitted ripe black olives, drained and sliced |
1 (12 to 15oz) can red enchilada sauce, regular or hot |
2 cups cheddar cheese, shredded |
half of a 14oz bag tortilla chips, coarsely crushed |
a few dashes of hot pepper sauce, or to taste |
Directions:
1. Put the chili, olives, enchilada sauce, cheese, and half the tortilla chips in the slow cooker and stir to combine.
2. Cover and cook on low until bubbly hot and the cheese is melted, 4-5 hours.
3. At the end, stir in remaining tortilla chips and season with hot sauce.
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