Preheat oven to 350.
Heat chili and then add desired amount of cheese and onions.
Stir until cheese is melted.
scoop chili mixture into tortilla shells, top with a handful of Fritos and more shredded cheese, and any tomato or onions that you want, then roll up and place in a deep pan.
Bake for approximately 10 minutes.
bout 3/4 can of chili to ground beef.
Add
In a large pot, add ground chuck and onions. Brown meat and drain.
Add taco seasoning and stir.
Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.
You will need the roasted and peeled chili peppers. Pull off tops , split and remove seeds Grate cheddar cheese. Layer split chili peppers in a 9x13 greased pan. Cover with the grated cheddar cheese. You should have two layers. Beat throughly the eggs, flour and seasoning. Pour over the chili cheese. Butter saltines and crumble. Then pour them over everything. Bake 350 for 45 minutes.
dd the onion, garlic, jalapeno, chili powder and cumin to the
In a small saucepan, heat chili until hot.
Scatter chips on a large serving platter.
Layer hot chili, cheese, lettuce and avocado dip on top.
Serve.
Warm tortillas on a griddle. Keep warm.
Heat a few spoonfuls of chili in a small pot.
Add an equal or greater amount of cheese. More cheese than chili tastes most like Taco Bell's version.
Melt. Don't allow the cheese to stick and burn.
Wrap about a large spoonful or two of the melted chili cheese in a tortilla.
Makes a great chip dip. May be easily expanded to make enough for a group.
Optional (good) additions which make this unlike a Taco Bell version: beans, extra beef, onions, Taco sauce, other seasonings, Frito chips.
In large saucepan, combine chili with beans, cheese soup and onions.
Add franks; heat to boiling.
Simmer mixture about 5 minutes to blend flavors.
To serve, place a frank on each toasted bun.
Top each with chili cheese sauce and sprinkle with crushed corn chips.
Yield:
8 to 10 sandwiches.
Spread chopped chilies in 9x13 pan.
Sprinkle with shredded cheese.
Beat 2 eggs, chili juice and milk.
Pour over chili-cheese.
Bake 350\u00b0 for 1/2 hour.
Cut into squares and serve on crackers.
Heat oil in large saucepan over medium-high heat. Add 1 1/2 cups onions and next 3 ingredients. Saute until beef is cooked through, breaking up with spoon, about 5 minutes. Add beans with liquid and tomatoes.
Simmer until thickened, about 15 minutes. Mix in cilantro, salt, and pepper.
Place sourdough toasts on plates. Top with chili, cheese, and remaining chopped red onions.
Spread chili, cheese and onion in tortillas and roll up. Pour remaining chili over top and sprinkle with cheese.
Combine chili, cheese and chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts.
Serve warm with tortilla chips.
Yields 12 servings.
In a saucepan, brown ground beef. Drain. Add chili, cheese and green chilies. Heat over medium-low, stirring frequently until cheese melts. Serve warm with chips.
Yields 12 servings.
In saucepan, brown beef; drain.
Add chili, cheese and green chilies.
Heat over medium to low heat, stirring frequently until cheese melts.
Place tortilla shell on a flat surface.
Put a slice of cheese or shredded cheese in the middle of the tortilla shell.
Put the hot dog on the edge of the shell and roll it up into the tortilla keeping it snug.
Put it into the air fryer basket, seam side down and air fry at 400 degrees until preferred crispiness.
alf of chips. Sprinkle with cheese.
Return to oven; bake
Sprinkle chilies and cheese in bottom of a lightly greased 9-inch square pan.
Combine baking mix, cream, eggs and salt in a medium size bowl; beat until blended.
Pour over chili cheese mixture.
Bake at 375\u00b0 for 30 minutes.
Garnish with olives.
Mash hot tamales with juice.
Add chili, cheese, margarine and onion.
Melt in double boiler.
Serve hot.
Combine chilies and cheese in small bowl.
In another bowl, prepare corn bread mix with milk and eggs.
Pour half into greased 8 x 12-inch pan.
Spread chili cheese mixture evenly over batter. Cover with remaining batter and remove.
Cut into squares and serve hot.
Mix egg, sugar, milk and cornbread mix.
The box may call for less milk but a half cup makes the batter loose enough for this recipe.
Butter your casserole dish and pour in batter. Set it aside.
Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
Top with the rest of the cheese.
Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.