Chili Casserole Ole (TNT)

[Guest guest]

Here's a dish I made tonight...both me and my non-vegetarian DH declared it a

winner. My DH complemented it many times, and declared it to be " very

satisfying " .

 

I just think it tasted fabulous...and am looking forward to leftovers tomorrow!

 

For the vegetarian chili, I used 1 can of Health Valley's medium 3-Bean Chili

and 1 can of Amy's Medium Black Bean chili. I used a medium salsa (the one on

sale this week at the grocery store), and Taco Bell Mild Sauce for the taco

sauce.

 

I used Tillamook's sharp cheddar (they use a vegetable rennet to make the

cheese).

 

Regards,

Jamie

 

 

Chili Casserole Ole

Serves 4

 

2 (16-ounce) cans vegetarian chili, or 4 cups homemade bean chili

1 cup your favorite purchased or homemade salsa

2 tablespoons taco sauce

1 tablespoon cumin

1 tablespoon garlic powder

2 cups crushed tortilla chips

1 cup low fat sour cream

1 bunch green onions, sliced

2-3 Roma tomatoes, seeded and chopped

4 ounces Cheddar cheese, shredded

GARNISHES (any/all in any combination you like, optional)

Shredded Romaine lettuce or packaged iceburg shreds

Extra Taco sauce or salsa

Homemade guacamole or avocado chunks

Extra sour cream

Extra shredded cheddar cheese

Black Olives

Extra tortilla chips

Chopped Red Onions

 

Preheat oven to 350 degrees. In a medium saucepan, combine beans, salsa, taco

sauce, cumin and garlic powder. Simmer, stirring occasionally, until heated

through. Place crushed tortilla chips in an ungreased casserole dish (1 1/2-2

quart). Top with bean mixture. Spread with sour cream, swirling slightly into

the bean mixture. Sprinkle evenly with onions, tomato and cheese. Bake,

uncovered, for 15 to 20 minutes, or until hot and bubbly. Serve and top with

garnishes of choice.