4 cups corn chips, divided
2 cans (14 oz each) Nalley® Original Chili Con Carne with Beans, heated
1-1/2 cups shredded Cheddar and Monterey Jack cheese blend, divided
3/4 cup chopped onion
Sour cream, optional
Sliced green onions, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 332 mg | 33% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 40 mg | 13% |
| Total Fat | 26 g | 40% |
| Iron | 2 mg | 9% |
| Calories | 443 kcal | 22% |
| Sodium | 926 mg | 39% |
| Protein | 18 g | 36% |
| Saturated Fat | 10 g | 50% |
| Sugars | 2 g | 0 |
| Dietary Fiber | 5 g | 20% |
| Vitamin C | 1 mg | 1% |
| Vitamin A | 366 iu | 7% |
Preheat oven to 350°F. Layer 2 cups corn chips, half of the chili, 1 cup cheese and onion in 2-quart casserole dish. Top with the remaining chili.
Bake 25 minutes.
Top with the remaining 2 cups chips and 1/2 cup cheese. Bake 5 minutes more or until cheese melts. Garnish with sour cream and green onions, if desired.
Heating the chili prior to assembly helps keep the corn chips crisp.
Classic Chili Pie
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