Emily’s Excellent Taco Casserole


When it’s getting late and I haven’t cooked yet, I prefer to make this incredibly quick dinner. With lettuce and tomato on top, chili, corn chips, and cheese are served.

Add some heat with your preferred salsa. Vegetarian chili is available alongside conventional chili and is frequently marked as “fat-free.” It’s simple to double this recipe and bake it in a baking dish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 6 cups corn tortilla chips
  • 2 cups vegetarian chili with beans
  • 1 cup shredded Cheddar cheese
  • 2 cups shredded lettuce
  • 2 tomatoes, chopped
  • ½ cup salsa
  • ¼ cup sour cream



  1. Set the oven to 350 degrees F (175 degrees C).
  2. Fill the bottom of a 9-inch square baking dish with chips. Over the chips, immediately pour
    the chili from the can. Shredded cheese should be added on top.
  3. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and the chili is
    boiling. When serving, top with lettuce, tomato, sour cream, and salsa (if people are picky).


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