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.
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.
Preheat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
*If using corn tortillas, cut them in strips and layer with chicken in pan.
If you are using corn chips, crush them and sprinkle on top of casserole.
Mix soup, milk, sour cream, green chiles and onion in bowl; pour over chicken.
Sprinkle cheese over soup mixture and chips, if using them.
Bake about 45 minutes.
Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.
or 45 minutes. Sprinkle with corn chips and remaining cheese. return to
hrough Just before serving, spread corn chips in broiler pan.
Sprinkle
hredded chicken, cheese, black beans, corn and lime juice and season
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.
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.
Preheat oven to 350\u00b0.
Brown ground beef, then add the celery and chopped onions.
Cook until soft.
Reduce heat and stir in 1 can of tomato soup, cream-style corn, drained kidney beans and seasonings.
Place in large casserole and bake, uncovered, 20 minutes.
Top with 2 to 3 cups of crushed corn chips.
Return to oven and bake 10 to 15 minutes, until toasted.
Mix all ingredients except chips in a bowl with lid.
Store in refrigerate overnight, then 30 minutes before serving, add the corn chips and stir to mix well.
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.
omatoes,
tomato sauce, drained corn and chili powder. Simmer over
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).
Combine all ingredients, except corn chips, in a bowl. Refrigerate to blend flavors.
Serve with corn chips.
Heat oven to 350\u00b0.
Brown meat; add celery and onion.
Cook and stir 3 minutes.
Reduce heat; stir in soup, corn, beans and seasonings.
Pour into 2-quart casserole.
Bake, uncovered, 20 minutes.
Top with corn chips and bake 10 to 15 minutes or until chips are slightly toasted.