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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.