For a series on ABC's Good Morning America, we did an EatingWell Rx of the hosts' favorite recipes. One of Charles Gibson's favorites is a hearty Chili-Taco Casserole, which, before undergoing an EatingWell makeover, weighed in at 36 grams of fat per serving; that has now been reduced by more than a third.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1995


Recipe Summary

55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.

  • Brush oil lightly over one side of each tortilla. Sprinkle with salt. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake until crisp, 8 to 10 minutes, rotating the baking sheets midway through baking. Let cool.

  • Reduce the oven temperature to 375 degrees F. Stir together chili, pinto beans, enchilada sauce, tomato sauce, onions and 3/4 cup of the cheese in a large bowl. Add 4 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake until bubbly, 25 to 30 minutes.

  • Mix together sour cream and yogurt in a small bowl and spread over the top of the casserole. Sprinkle with the remaining 1/4 cup cheese and 2 cups tortilla crisps. Bake for 5 minutes longer.

Nutrition Facts

443 calories; protein 17.2g 34% DV; carbohydrates 49.2g 16% DV; exchange other carbs 3.5; dietary fiber 10.4g 42% DV; sugars 4.4g; fat 20.8g 32% DV; saturated fat 9.7g 49% DV; cholesterol 51.7mg 17% DV; vitamin a iu 1309.6IU 26% DV; vitamin c 11.3mg 19% DV; folate 67.4mcg 17% DV; calcium 322.3mg 32% DV; iron 4.5mg 25% DV; magnesium 101mg 36% DV; potassium 785mg 22% DV; sodium 799.5mg 32% DV; thiamin 0.2mg 20% DV.

Reviews (1)

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Rating: 4 stars
This casserole has too much sodium for someone with high-blood pressure. I would not salt the tortillas and use low sodium canned ingredients. I do appreciate the lower fat. Read More