Warm your soul with this comforting and hearty Chili and Beans Casserole tonight!

1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is an important step as a properly heated oven ensures even cooking for your casserole.

2

In a large skillet over medium heat, add the ground beef and cook for about 5 minutes until browned. Use a wooden spoon to break it apart.

3

Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Stir and cook for an additional 5 minutes until the vegetables are softened.

4

Stir in the kidney beans, tomato sauce, chili powder, and cumin. Let this mixture simmer for about 10 minutes, stirring occasionally.

5

While the mixture simmers, prepare a baking dish by spreading a layer of corn tortilla chips at the bottom.

6

Spoon half of the chili mixture over the chips, followed by half of the cheddar cheese.

7

Repeat with another layer of tortilla chips, the remaining chili mixture, and top with the rest of the cheddar cheese.

8

Cover the baking dish with aluminum foil and bake for 25 minutes to allow all the flavors to meld together.

9

After 25 minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

10

Once done, allow the casserole to cool for a few minutes before serving.

6

• Top with sliced avocado or guacamole for added creaminess.
• Serve with a side of sour cream mixed with lime juice for a zesty touch.
• Add black olives or jalapenos for a spicy kick!

• Ensure you drain and rinse the canned beans to remove excess sodium.
• Feel free to adjust the spice levels by modifying the chili powder according to your taste.
• Let leftovers sit for a day; the flavors deepen and get even tastier!

• fat: 20g
• fiber: 10g
• protein: 22g
• calories: 450
• carbohydrates: 50g

This dish is hearty and satisfying, providing a good balance of protein, fiber, and essential nutrients.

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