Extremely Easy Taco Bake
PREP TIME: 20
COOK TIME: 10
Especially tasty taco casserole with Velveta® cheese
2 cans (15 oz. each) chili no beans
1 pkg. (10 oz.) frozen corn (not thawed or drained)
1 can (10 oz.) diced tomatoes and green chilies, drained
1/2 lb. (8 oz.) VELVEETA® Pasteurized Prepared Cheese Product, cut up
6 oz. tortilla chips (about 7 cups), coarsely crushed
PREHEAT oven to 425°F. Spray 2-qt. baking dish with cooking spray; set aside. Combine chili, corn, tomatoes and VELVEETA®.
LAYER one third of the chili mixture in prepared baking dish; top with half of the chips. Repeat layers. Cover with remaining chili mixture.
BAKE 30 min. or until VELVEETA® is completely melted and mixture is hot and bubbly. Garnish with torn lettuce and chopped tomatoes, if desired.
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2 cans chili no beans
frozen corn 1 pk.
1 can diced tomatoes and chilies
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