Crunchy Frito Chili Casserole Bake

1. 1

   Gather all the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat a large skillet over medium-high. Add the ground chuck, and cook, stirring and breaking it into smaller pieces with a wooden spoon, until browned and nearly cooked through, 5 to 7 minutes. Add the onion and bell pepper; cook, stirring often, until the beef is cooked through and the onion is softened, about 4 minutes.

3. 3

   Stir in the stock, kidney beans, diced tomatoes, corn, taco seasoning, chipotle chile, and adobo sauce. Bring to a boil over medium-high. Reduce the heat to medium, and simmer, stirring often, until slightly thickened, 7 to 10 minutes. Remove from heat, and stir in 1 cup of the Cheddar.

4. 4

   Transfer the beef mixture to a 9 x 13-inch baking dish, spreading it in an even layer. Top evenly with the remaining Cheddar, and sprinkle the corn chips evenly over the top.

5. 5

   Bake, uncovered, in the preheated oven until the mixture is bubbling and the Cheddar cheese is melted and beginning to brown, 18 to 20 minutes. Let rest for 10 minutes. Garnish with scallions, and serve with sour cream, guacamole, and salsa. Recipe developed by Craig Ruff

• Calories 670.07 kcal High
• Protein 25.46 g Good Source
• Carbs 47.76 g Moderate
• Total Fat 40.3 g High
• Saturated Fat 16.95 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 97.35 mg High
• Sodium 889.11 mg High
• Fiber 3.61 g Moderate
• Sugar 8.1 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 296.74 mg Good Source
• Iron 2.08 mg Moderate
• Potassium 264.78 mg Low Source
• Vitamin A 68.52 mcg_rae Low Source
• Vitamin C 0.65 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅