Chili Stacks Recipes

Steps:

• In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
• To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.

Steps:

• In large bowl combine the chili, beans and tomato sauce. *** if you enjoy hot and spicy use that sort of chili or add some hot sauce to ramp it up to your liking. Lightly spray a baking dish. I used a 2 qt round with a lid but you could use and 8x8 square if desired.
• Spread a small amount of the bean mixture on the bottom of the baking dish. Lay a tortilla over top of the beans smear. I use the medium size tortillas because they fit perfectly in my baking dish. You can use the larger ones if desired and even cut them to fit if you are using a square baking dish. Top that tortilla with a scoop of the beans then a sprinkle of each of the cheeses and a small amount of tortilla chip crumbs. Repeat until all tortillas have been used and end with cheese on top.
• Place completed casserole in refrigerator for about 4 hours to blend flavors.
• Remove casserole from refrigerator and allow to sit out for about 25 minutes before baking. Preheat oven to 350. Place covered casserole in preheated oven and bake for 25 minutes Remove lid and bake for another 15 minutes or until casserole is bubbly and cheese is melted. Remove from oven and allow it to set for 5 minutes before cutting.
• Serve hot garnished with sour cream, snipped chives, sliced black olives and some additional tortilla chip crumbs if desired.
• On a side note .. we have done this with cut up hot dogs in it .. kind of like a chili dog ! Use your imagination and add whatever fun things appeal to you.

Steps:

• In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. , Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with reduced-fat cheese, reduced-fat sour cream, onions and olives.

Steps:

• Heat the Chili till hot.
• place a handful of Frito's in bowl, cover with Chili about two tablespoons, small handful of cheese, lettuce, tomatoe, and onion, add a spoonful of sour cream.
• serve and enjoy.

Steps:

• 1. To Make Chili sauce mixture: Brown meat and onions in skillet. Drain and add all other ingredients. Simmer 1 hour.
• 2. Layer on plate in following order 1. Fritos 2. Instant Rice 3. Chili Sauce Mixture from above 4. Cheddar cheese 5. Lettuce 6. Tomatoes 7. Onions 8. Black Olives 9. Pecans 10. Coconut 11. Picante Sauce

Steps:

• In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.