Five ingredients. Toss them together in a 13x9 and bake. That’s all it takes to make this tasty chili casserole with Southwestern flair. This is my new go-to weeknight dinner because it comes together in 20 minutes, using ingredients I already have on hand, like salsa and taco seasoning.
Here's how I make it my own:
- Switch up the beans. I love chickpeas, so I go through cans pretty quickly. This dish is equally tasty with cannellini or kidney beans. Black beans work too!
- For a bolder flavor, add a can of Old El Paso chopped green chiles and swap the mozzarella for feta cheese.
- Serve with tortilla chips to go down in Game Day dip history. That’s right. Baked chili does double duty as both a delicious dinner and a hearty dip