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Author Topic: Griff's Nacho Grande Casserole  (Read 1429 times)
Griff in Fairbanks
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« on: April 07, 2009, 11:11:46 PM »

Griff's Nacho Grande Casserole

One 15 oz can chili with beans (Hormel)

Twelve regular-size (6 inch) corn tortillas (Mission Yellow Corn Tortillas)

One 11 oz can whole kernel corn with red & green peppers, drained. (Green Giant Mexicorn)

One cup chopped onion

One 10 oz can diced tomatoes with green chilis. (Ro-tel Original)

One 3.8 oz can sliced black olives, drained. (Mario)

One 15 oz jar nacho cheese sauce. (Tostitos Medium Salsa Con Queso)


1.  Preheat oven to 350 degrees Fahrenheit

2.  Fold and break (or cut) nine tortillas in half.

3.  Spread the chili evenly in the bottom of a 7" x 11" (2.2 quart/2 liter) glass baking dish.

4.  Lay six tortilla halves on top of chili with cut sides toward dish sides, overlapping as necessary.  Lay one whole tortilla in the center, overlapping as necessary.  (Chili should be almost completely covered with tortillas.)

5.  Spread drained corn evenly on top of tortilla layer and sprinkle chopped onion evenly over corn.

6.  Lay another six tortilla halves and one whole tortilla on top of corn and onion, same as in step 4.

7.  Spread diced tomatoes (with juice) evenly on top of second tortilla layer and sprinkle drained sliced black olives evenly over tomatoes.

8.  Lay remaining six tortilla halves and whole tortilla on top of tomatoes and olives, same as in steps 4 and 6.

9.  Spread nacho cheese sauce evenly on top of third tortilla layer.

10.  Bake, uncovered, for 25-30 minutes.

11.  Let stand 2-4 minutes after removing from oven before serving.


1.  The information in parenthesis in the ingredient list is the brand I happen to use.

2.  Resist the urge to "spice this up" until you've tried it once.  It has a balanced medium 'bite' as described above.


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