1 can (15 oz.) chili
1 can (15 oz.) chili beans, drained
1 can (4 oz.) chopped green chilies
1 can (2.25 oz.) sliced black olives, drained
1 1/2 c. (6 oz.) cheddar cheese, shredded
1 1/2 c. tortilla chips, crushed
In a bowl, combine all ingredients. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
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Tips: This easy chili casserole is very tasty and even my 2-year old gobbles it up. To keep this dish a bit healthier, use turkey or vegetarian low-fat chili. I also shared this recipe at Designs by Gollum's Foodie Friday.
Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes