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. Source: EatingWell Magazine, September/October 1995

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Ingredients

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Directions

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

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  • 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; 20.8 g total fat; 9.7 g saturated fat; 52 mg cholesterol; 800 mg sodium. 785 mg potassium; 49.2 g carbohydrates; 10.4 g fiber; 4 g sugar; 17.2 g protein; 1310 IU vitamin a iu; 11 mg vitamin c; 67 mcg folate; 322 mg calcium; 5 mg iron; 101 mg magnesium;

Reviews (1)

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Rating: 4 stars
10/30/2011
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