Extremely Easy Taco Bake...
2 15oz. cans chili with or without beans
1 10oz. box frozen corn, thawed and drained
1/2 lb. (8oz.) Velveeta, cut into 1/2-inch cubes
1 10oz. can diced tomatoes and green chilies, drained
6 oz. crushed tortilla chips (about 7 cups), divided use
Combine chili, corn, Velveeta and tomatoes in large bowl. Layer 1/3 of the chili mixture into a lined slow cooker bowl, top with 1/2 of the chips. Repeat layers, and top with remaining chili mixture. Place lid on slow cooker.
Cook on high or 2 hours or until cheese is melted and edges are bubbling. Set slow cooker to warm setting.
Carefully remove lid to allow steam to escape. Serve with additional tortilla chips.
1 10oz. box frozen corn, thawed and drained
1/2 lb. (8oz.) Velveeta, cut into 1/2-inch cubes
1 10oz. can diced tomatoes and green chilies, drained
6 oz. crushed tortilla chips (about 7 cups), divided use
Combine chili, corn, Velveeta and tomatoes in large bowl. Layer 1/3 of the chili mixture into a lined slow cooker bowl, top with 1/2 of the chips. Repeat layers, and top with remaining chili mixture. Place lid on slow cooker.
Cook on high or 2 hours or until cheese is melted and edges are bubbling. Set slow cooker to warm setting.
Carefully remove lid to allow steam to escape. Serve with additional tortilla chips.
posted by Cortney at 11:09 AM
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