Combine all ingredients except for corn chips and additional jalapenos.
Spread mixture in shallow baking pan (approx 8x8) or pie dish that has been sprayed with non-stick spray. Top with additional jalapenos to taste.
Bake at 350 for about 25 minutes until browning and bubbly.
Serve hot with corn chips.
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.
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.
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
In a large skillet, rehydrate TVP granules and onion; drain. Stir in dry taco seasoning mix and water.
Simmer 10 minutes over low heat.
In a large bowl, combine lettuce, cheese, tomatoes and corn chips.
Add TVP mixture just before serving.
Top with sour cream and/or taco sauce.
Yields 4 to 6 servings.
Melt margarine in heavy saucepan.
Add all ingredients, except corn chips and soup.
Cook until tender, then add cheese soup. Place 1/2 of corn chips in casserole dish.
Add 1/2 of squash mixture.
Place other 1/2 of corn chips and add the remainder of squash mixture.
Bake in 325\u00b0 oven until it bubbles, about 20 minutes.
Serves 8.
Set aside 1 tablespoon of taco seasoning for the dressing (recipe follows).
Brown hamburger and add taco seasoning.
Let cool.
Layer ingredients, starting with lettuce and then browned meat, cheese, beans, onion and tomatoes.
Add dressing and crushed chips.
Can mix all layers together or keep it layered.
Serve.
ver chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese
For the batter, combine flour, cornstarch,
Heat beans in a saucepan.
Spread corn chips on a serving dish.
Spoon beans carefully on chips.
Layer yogurt or sour cream, lettuce, tomatoes and avocado over beans ending with salsa.
For corn relish.
Fry bacon in
continue cooking over low heat for 10 minutes.
Add chopped
Heat oven to 350\u00b0.
Mix corn, 3 1/2 cups cheese, milk, 1/2 cup corn chips, peppers and chilies until well blended.
Spoon into greased 12 x 7 1/2-inch casserole.
Sprinkle remaining 3/4 cup corn chips.
Bake 50 minutes or until thoroughly heated.
Sprinkle with remaining 1/2 cup cheese.
Continue baking 5 minutes or until cheese begins to melt.
Let stand for 10 minutes before serving. Makes 10 to 12 servings.
Preparation Time:
15 minutes.
Cooking Time: 55 minutes.
Preheat oven to 350\u00b0. Combine all ingredients, EXCEPT CORN CHIPS, together.
Spoon into a casserole dish that has been sprayed with nonstick oil. Sprinkle corn chips over top. Bake for 45 minutes or until chips are browned.
Combine all ingredients except chips in a slow cooker.
Cover and cook on low setting for one to 2 hours, until heated through and cream cheese is melted.
Serve with corn chips.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Combine whole kernel corn, creamed corn, Cheddar cheese, onion, red bell pepper, eggs, milk, olives, salt, and pepper together in a large bowl; pour into the prepared casserole dish. Cover dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove foil, sprinkle corn chips over corn mixture, and bake until casserole is bubbling, about 20 minutes more. Let casserole stand until set, 15 to 20 minutes.
Combine chicken, soup, sour cream, and picante sauce, mixing well.
Spoon 1/2 mixture into lightly greased 2-quart round casserole dish.
Sprinkle 1/2 of cheese over first layer.
Add 1/2 of the crushed corn chips.
Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips.
Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.
Crush 2 cups of corn chips (enough to cover pan bottom) and spread in a 9 x 11-inch baking dish.
Season to taste with chili powder or Creole seasoning.
Sprinkle part of the chopped onion and one cup of shredded cheese over the chips.
Spread the chili over the onion, cheese and chips.
Top with remaining chips, onion and cheese.
Add more seasoning, if desired.
Bake at 350\u00b0 for 15 minutes, or until hot and bubbly.
Tastes even better warmed up the next day.