Line a baking sheet with waxed paper.
Melt butter in a saucepan over low heat; add chocolate chips and cook, stirring constantly, until chocolate is melted, 5 to 10 minutes.
Dip corn chips in the melted chocolate mixture until evenly coated and arrange on the prepared baking sheet. Refrigerate coated chips until chocolate is set, about 30 minutes.
br>Heat 1/4 cup corn oil in a skillet over
Crush 2 cups of Fritos corn chips and spread into a baking dish.
Arrange chopped onion and half cup of cheese on Fritos chips.
Spread chili over onion and cheese.
Top with remaining Fritos corn chips and cheese.
Bake at 350\u00b0 for 15 to 20 minutes or until hot.
Makes 4 to 6 servings.
In 2 tablespoons olive oil, brown meat, onion and garlic.
Add the rest of the ingredients, except corn chips.
Heat to boiling. Stir in chips; remove from heat and cool.
Put in a casserole and top with 1 1/2 cups grated American cheese.
Bake at 350\u00b0 for 1 hour.
Serves 8.
Put 1 1/2 cups corn chips in a 1-quart casserole dish.
Top with chopped onions and half of shredded cheese.
Pour heated chili on top.
Top with remaining corn chips.
Sprinkle remaining cheese on top.
Bake at 350\u00b0F for almost 25 minutes.
Preheat oven to 375 degrees.
In 1-1/2 quart casserole, layer 2 cups fritos corn chips, onion,1 cup cheese and chili. Top with remaining 2 cups frito corn chips.
Bake 25 minutes.
Sprinkle with remaining cup of cheese. Bake an additional 5 to 7 minutes or until cheese melts.
Garnish with sour cream and olives.
Brown ground beef in skillet and drain; add package of chili mix and stir well. Add tomato sauce and water. Cook over low heat for 15 to 20 minutes. Stirring occasionally. Pour corn chips into a 9x9x2 inch baking dish. Cover corn chips with meat mixture and top with grated cheese. Bake at 350\u00b0 for 10 minutes or until cheeses melts.
In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
Add the soup, corn, and chiles; stir to mix well.
Season with salt and pepper to taste, if desired.
In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
Top with cheese.
Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.
Place 2 cups of corn chips in a baking dish.
Arrange chopped onion and half of the cheese on the corn chips.
Pour chili over onion and cheese, then top with remaining corn chips and grated cheese.
Bake at 350 for 55-60 minutes.
Brown beef with onions and garlic.
Drain off excess fat.
Add tomatoes, chili powder, sugar, salt and Worcestershire sauce.
Cover and simmer 1 hour.
Add beans, juice and all.
Simmer uncovered for 15 minutes or until thick.
Serve over Frito corn chips, rice or use for chili dogs.
Top with grated cheddar cheese for a special treat.
Slice olives. Crush 1 cup corn chips for topping and set aside
hredded chicken, cheese, black beans, corn and lime juice and season
rease.
Stir chili beans, corn, salsa, olives, and taco seasoning
ntil heated through.
Divide corn chips among individual wide shallow bowls
Put medium size package of corn chips in bottom of 9 x 13-inch pan.
Then put can of pork and beans and same size can of cream-style corn on top of tamales.
Sprinkle grated Cheddar cheese on top and bake at 350\u00b0 or 400\u00b0 until all heated throughout (approximately 30 minutes).
Layer 2 1/2 cups of corn chips, onion, 1/2 cup of cheese and chili in a 1 1/2-quart casserole.
Top with remaining corn chips. Bake in preheated oven at 375\u00b0 for about 25 minutes.
Top with remaining corn chips.
Bake in preheated 375\u00b0 oven for about 25 minutes.
Top with remaining cheese and continue baking 5 minutes. Garnish with sour cream and ripe olives (optional).
Makes 4 to 5 servings.
Preheat oven to 350 degrees F (175 degrees C).
Spread about 2 cups corn chips in a baking dish. Sprinkle half the onion and half the Cheddar cheese over chips and top with chili. Spread remaining 1 cup corn chips over the chili, followed by remaining chopped onion and cheese.
Bake until hot and bubbly, 15 to 20 minutes.
In a greased 10 x 15 inch pan, place the corn chips.
In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.
Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.
Preheat oven to 350 degrees F (175 degrees C).
Spread corn chips in a 9x13-inch baking dish. Sprinkle olives evenly over chips.
Mix chili with water in a large bowl; pour mixture over olives and corn chips. Top chili with Cheddar cheese.
Bake in the preheated oven until cheese is melted, about 20 minutes.
Preheat oven to 350 degrees.
Spray a square casserole dish with nonstick cooking spray.
Line the bottom of casserole dish with tamales.
Top tamales with a thin layer of corn chips.
Spread 1 can of chili on top of corn chips.
Top chili with 1 cup cheese and 1/2 cup of chopped onion.
Add another layer of corn chips.
Cover with remaining chili.
Top chili with remaining cheese and onions.
Bake 30 minutes.