What do you do with leftover chili? The list is very long, but one of our family’s leftover solutions is the chili-cheese nacho bake. It’s a simple layer of tortilla chips that are topped with chili and shredded cheese and then baked. When it comes out of the oven, additional toppings are added to individual servings as desired. Some of our favorites are sliced green onions, diced tomatoes, sliced black olives, sour cream, or guacamole. I’ve even been known to throw some shredded lettuce on top of mine to make it like a salad.
However it’s topped, the end result is always a crowd pleaser at our house and the one pan assembly makes clean up really easy.
Thanks for visiting Patty Cake’s Pantry.
- 2-3 cups of tortilla chips
- 1-2 cups of leftover chili
- 1 cup shredded cheese (cheddar, jack, or a combination)
- OPTIONAL TOPPINGS:
- Sliced Onions
- Sliced Black Olives
- Sour Cream
- Diced Tomatoes
- Preheat oven to 350 degrees
- Arrange tortilla chips on the bottom of a 9X13" baking pan. You want enough to cover the bottom of a 9X13 inch pan. You want a pile of chips spread evenly across the pan.
- Carefully pour chili on top of chips. If the chili is cold, it may be too thick to pour over the top of the chips and you may need to strategically drop clumps of cold chili on top of the chips from a spoon to get it spread out.
- Sprinkle cheese evenly over the top of the chili. You can add more if you like more cheese.
- Place pan into a 350 degree oven for 20 -25 minutes or until cheese is melted and chili is heated through.
- Cut into sections and serve.