Recipe Image

Chili-Taco Casserole

  • 15 m
  • 55 m
EatingWell Test Kitchen
“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. ”


    • 2 teaspoons canola oil
    • 12 corn tortillas
    • ¼ teaspoon salt
    • 1 15-ounce can chili with meat and beans
    • 1 15-ounce can pinto beans, rinsed
    • 1 10-ounce can enchilada sauce, (1¼ cups)
    • 1 8-ounce can no-salt-added tomato sauce
    • 1 tablespoon grated onion
    • 1 cup grated extra-sharp Cheddar cheese, (4 ounces)
    • ½ cup nonfat sour cream
    • ½ cup nonfat plain yogurt


  • 1 Preheat oven to 425°F. Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.
  • 2 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.
  • 3 Reduce the oven temperature to 375°F. Stir together chili, pinto beans, enchilada sauce, tomato sauce, onions and ¾ 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.
  • 4 Mix together sour cream and yogurt in a small bowl and spread over the top of the casserole. Sprinkle with the remaining ¼ cup cheese and 2 cups tortilla crisps. Bake for 5 minutes longer.
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