Chili Corn Chip Casserole

This irresistible corn chip casserole is loaded with hearty homemade chili, sharp cheddar cheese, and a crunchy corn chip topping. Yum!

There's something so much fun about an old fashioned corn chip casserole.

What is a corn chip casserole, you say? Well, my oh my, have you been missing out on one of the finer things in life. 😉

Ok, maybe not exactly the finer things. We are talking about corn chips after all. But still pretty tasty.

This casserole is exactly what it sounds like - it's a simple one pot chili casserole topped with crunchy corn chips. And it's delicious. And your kids will eat it. Because it's like having a snack for dinner.

This Chili Corn Chip Casserole is:

• Filling and tasty.
• Topped with satisfyingly crunchy corn chips.
• Super easy to make in a single pan.
• A frugal (ahem.. cheap) dinner idea.
• Fun for kids and kids at heart!

Key Ingredients & Substitutions

• Ground beef. Regular ground beef gives the chili its classic, hearty flavor. Ground turkey or ground chicken work too; just add a splash of oil to the pan since they're leaner, and don't skip draining the fat if you use a higher-fat beef.
• Chili seasoning mix. One packet of chili seasoning keeps this quick and easy. Use mild for little ones or hot if your crew likes heat. No packet? Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of salt instead.
• Tomato paste and water. These make a thick, rich chili sauce that won't turn the corn chips to mush. Beef broth can stand in for the water for a little more depth.
• Pinto beans. Drain and rinse them well. Kidney beans or black beans are easy swaps, or use a mix of whatever you have in the pantry.
• Corn chips. The thick, crunchy curls are what make this dish. They hold up to the chili much better than thin tortilla chips.
• Black olives and cheddar. Sharp cheddar melts into a golden, bubbly top. A Mexican blend or pepper jack is great too, and you can leave the olives out if they're not a hit at your house.
• Homemade chili shortcut. Have leftover chili? Skip the first cooking step and use about 4 cups of it, like this Lone Star Texas Chili, in place of the beef mixture.

Helpful Tips

Corn Chips. You are looking for this type of corn chip. Remember those from your childhood? They're still just as good.

Make your favorite chili. I mixed up a very simple beef and bean chili for this corn chip casserole. But you can feel free to use your own favorite chili as a base. Here are my favorite chili recipes for some inspiration!

Toppings. I topped my corn chip casserole with some shredded cheese and black olives. But you can add as many toppings as you like. Sliced jalapeno peppers, fresh cilantro, or a dollop of sour cream (for serving) are all good choices.

Use an oven-safe skillet. A 10- or 12-inch cast iron skillet lets you brown the beef, build the layers, and bake the casserole all in one pan. If your skillet isn't oven-safe, just spoon everything into a greased 9x13-inch baking dish before layering.

Keep the chili thick. Let the chili simmer until it's thick enough to mound on a spoon. A watery chili will soak the bottom layer of chips, while a thicker one leaves them tender on the bottom and crunchy on top. Removing the foil for the last 10 minutes crisps up the top layer.

Variations

• Frito pie style. Skip the layering, bake the chili with cheese on top, and scatter the corn chips over each serving so every bite stays extra crunchy.
• Chicken chili version. Swap the beef for shredded rotisserie chicken and the pinto beans for white beans, and use pepper jack in place of cheddar.
• Add some veggies. Stir a cup of frozen corn, a diced bell pepper, or a can of diced green chiles into the chili while it simmers.
• Make it spicy. Use hot chili seasoning, add a pinch of cayenne, and top the casserole with pickled jalapeno slices before baking.
• Bean-free. Leave out the beans and add an extra half pound of ground beef for a heartier, all-meat casserole.

Serving Ideas

Set out a little toppings bar so everyone can finish their own plate: sour cream, shredded lettuce, diced tomatoes, sliced green onions, fresh cilantro, a squeeze of lime, and a bottle of hot sauce. It turns a simple weeknight dinner into something the whole family gets excited about.

For sides, you can't go wrong with a warm batch of Easy Cornbread Muffins, a bowl of Copycat Chipotle Cilantro Rice, or a crisp green salad with a tangy lime dressing to balance out all that cheesy goodness. It's also a great dish to bring to a game day party or potluck, since it travels right in the skillet.

Storing & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The corn chips will soften as the casserole sits, so for the best texture reheat individual portions in a 350°F oven for 10 to 15 minutes and top with a handful of fresh corn chips. The microwave works in a pinch, it just won't be as crunchy.

To freeze, make the chili and let it cool completely, then freeze it on its own for up to 3 months. The fully assembled casserole doesn't freeze well because the chips turn soggy. When you're ready, thaw the chili overnight in the fridge, warm it in the skillet, then layer with fresh corn chips, beans, olives, and cheese and bake as directed.

More Tasty Ideas

If you love this corn chip casserole, be sure to check out these other delicious recipes:

• 40+ Quick & Easy Dinner Ideas
• Dorito Chicken Casserole
• Chicken Enchilada Casserole
• Doritos Taco Salad

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