Description
Emily’s Excellent Taco Casserole is a quick and comforting dinner combining crispy corn tortilla chips, hearty vegetarian chili, and melted Cheddar cheese, topped with fresh lettuce, tomatoes, salsa, and sour cream. Perfect for busy evenings, this tasty casserole offers a delightful mix of textures and flavors while being easy to prepare and customizable with your favorite salsa and chili options.
Ingredients
Main Ingredients
- 6 cups corn tortilla chips
- 2 cups vegetarian chili with beans
- 1 cup shredded Cheddar cheese
Toppings
- 2 cups shredded lettuce
- 2 roma (plum) tomatoes, chopped
- ½ cup salsa
- ¼ cup sour cream
Instructions
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the casserole evenly.
- Layer the base: Arrange the corn tortilla chips evenly at the bottom of a 9×9-inch baking dish to form a crispy foundation.
- Add the chili: Pour the vegetarian chili directly from the can over the chips, spreading it gently to cover the layer well.
- Top with cheese: Sprinkle the shredded Cheddar cheese evenly over the chili, ensuring good coverage for a melty, flavorful top.
- Bake the casserole: Place the dish in the preheated oven and bake for 20 to 25 minutes until the chili is bubbling and the cheese is fully melted and lightly golden.
- Add fresh toppings: Remove the casserole from the oven and top with shredded lettuce, chopped tomatoes, sour cream, and salsa. Alternatively, serve toppings on the side for picky eaters to add themselves.
Notes
- You can double this recipe and use a 9×13-inch baking dish for a larger batch.
- Feel free to substitute vegetarian chili with regular chili if preferred.
- Use your favorite salsa for added spice or variety.
- This casserole is great for quick weeknight meals when time is limited.
