Today, I'm sharing my left-over chili casserole ... for a couple of reasons. It is wonderful when it is hot and gooey right out of the oven ... it is perfect when you let it cool and cut it into stacked servings ... and it makes an incredible appetizer!
That's right ... if you bake it in an oblong casserole dish and refrigerate it. When you are ready to serve it .. just cut it into bite size squares and put them on a baking sheet in the oven .. reheat them a little and serve them with a little dollop of sour cream and shredded cheese on top. They are great at room temperature and they are a perfect game day appetizer ... and the big game day is coming up!
There really isn't a recipe for this ... You need 2 cups of chili ... some shredded cheddar cheese ... a can of corn (drained) a few corn tortillas ... and that is it. Pour a little bit of the juice from the chili in the bottom of a baking dish that you've prepared with cooking spray. Add a layer of tortillas ... another layer of chili ... the can of corn ... a layer of shredded cheese ... and top it with another layer of tortillas. Save a little chili to put on the top and cover all of it with foil.
Bake at 350 degrees for 25 minutes. Remove the foil and add a little more cheese and return it to the oven for about 10 minutes ... until the cheese melts and the top browns a little. Pretty simple!
Here it is all soft and gooey right out of the oven ... A big scoop with a nice green salad makes a good supper meal! The picture below is the way it looks after it has cooled considerably! It slices nicely ... and you can see the pretty layers!
We always have a little chili left ... In fact, sometimes I deliberately make enough to have some to freeze in single portions. However, if you don't make your own chili ... you can always use a good quality of canned chili to make this casserole!
Enjoy!
