Frito Scoops

3 -4 cups shredded cheese

1 (16 oz.) Dolores Chili Brick®

1/2 onion, diced finely

diced jalapeno (optional)

Directions: Cover bottom of casserole dish with Frito scoops. Cover Fritos with shredded cheddar cheese. Pour chili over Fritos and cheese. Top with more cheese. Sprinkle with diced onions, and sliced jalapeños (jalapeños are optional, depending on your desired heat level). Bake in 350°F over until cheese is melted and pie is well heated through.


2 cups Bisquick

1/2 cup cold water

1 (7 1/2 ounce) cans canned chili

5 hot dogs, sliced thin

1 cup shredded cheddar cheese

Directions: Preheat oven to 425 degrees. Mix together Bisquick mix and water. Stir until a soft ball forms. Roll or pat dough into a 12 inch circle on an ungreased cookie sheet or pizza pan. Pinch the edge of the circle to form a crust. Spread the chili over crust, and then add cheese, and top with hot dog slices. Bake in the oven for 20 to 25 minutes.


1 lb ground beef (optional)

2 (15 ounce) cans chili without beans

2 cups shredded cheddar cheese

1 (32 ounce) bags tater tots


Cook the beef and drain. Stir in the chili and heat through. Pour into 2 8″ sprayed square baking dishes. Sprinkle with the cheese and top with the tater tots. Cover and freeze one casserole for up to three months. Cover and bake the remaining casserole at 350 degrees for 35-40 minutes or until heated through. To use the frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 degrees for 1 1/4 – 1 1/2 hrs or until heated through.


1 bag Tortilla Chips

1 lb. prepared Chili Brick®

2 cups melted nacho cheese


Arrange tortilla chips on platter, ladle prepared Dolores Chili Brick® over chips and top with generous amount of melted cheddar cheese.

Toast the flat side of a split hamburger bun; top with grilled hamburger patty, prepared Chili Brick®, a slice of cheese and chopped onions.
Top any of these favorites with prepared Chili Brick®.
Just add cooked pinto beans to prepared Chili Brick®.
Prepared Chili Brick® is delicious by itself or topped with any of the following: grated cheese, chopped onions, chopped tomatoes, sour cream.

Stir softened cream cheese into a pan of Chili Brick®; continue stirring over heat until cheese is thoroughly melted and mixed with chili. Serve with dippers of crackers, bread sticks or tortilla chips.

Combine 1 egg, 1/2 cup milk, 3/4 cup water, 1/2 cup corn meal. Stir the ingredients into one pound prepared Chili Brick® along with 3/4 cup whole kernel corn and small can chopped tomatoes (drained). Stir well, pour into casserole dish. Bake at 350° for 15-20 minutes.

1 lb. prepared Chili Brick®
1 can tamales
1/4 lb. cubed sharp cheddar cheese
1 med. bag corn chips
1 small onion chopped

Break tamales and layer along with the above ingredients in 1 quart casserole dish. Pour juice of tamales over all. Bake about 1/2 hr at 350°.


3/4 lb. prepared Chili Brick®

1 lb. ground raw turkey

2 cloves garlic, minced

1 17 oz. can cream style corn

2 tsp. dried oregano, crushed

1/2 tsp. ground cumin

1/4 tsp. salt

8 6-inch corn tortillas

1 cup chicken broth or water

1sm.can sliced ripe olives, drained

1 cup shredded cheddar cheese

Optional sour cream, chopped green onions

In large skillet cook turkey and garlic; drain off fat. Stir in corn, prepared Chili Brick®, oregano, cumin and salt. Bring to boiling, reduce heat. Cover and simmer for 5 minutes.

Stack tortillas, cut into 6 wedges. Place wedges in medium mixing bowl; add broth or water. Let stand 1 minute. Drain, reserving the 1/4 cup liquid. Stir the reserved liquid and olives into turkey/chili mixture. In a 2 qt. rectangular baking dish. Layer two cups of the turkey/chili mixture and half of the tortillas; repeat layers. Top with remaining chili mixture, spreading to cover tortillas.

Bake uncovered in a 350° oven about 25 minutes or till heated through. Top with cheese; bake for 2 minutes more. Let stand for 5 minues before serving. Top each serving with sour cream and green onion, if desired.

6 medium red peppers

1 (16 oz.) Dolores Chili Brick®

1 cup cooked rice

1 cup monterey jack cheese, shredded

1 (15 ounce) cans diced tomatoes with green chilies

low-fat sour cream, for serving

Directions: Remove the tops, membranes and seeds from the red peppers. Stir together rice, chili, and 1/2 of the cheese. Spoon into the peppers. Pour the diced tomatoes and juice into a 5-6 quart crock pot. Placed stuffed peppers filled side up into crock pot.Cover and cook on low for 5 hours or high for 3 hours. Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese. Serve with sour cream.

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