1
can (15 oz) or 1 box (14.3 oz) chili without beans
1
cup crushed corn chips (3 oz)
1/4
cup grated Parmesan cheese
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Steps
1
Heat oven to 425°F. Unroll dough into ungreased 15x10x1-inch pan; press in bottom to form crust, pressing perforations to seal.
2
Bake 8 minutes or until golden brown.
3
Spread chili evenly over crust; sprinkle with crushed chips and cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown and chili is hot. Cut into squares to serve.
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To easily crush the corn chips, place them in a food-storage plastic bag and crush with a rolling pin.
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