Discover an extremely easy taco bake with tortilla chips! The deliciously cheesy VELVEETA® Easy Taco Bake with Tortilla Chips is perfect for weeknights.
What You Need
Original recipe yields 8 servings
2 cans (15 oz. each) chili without beans
1 pkg. (10 oz.) frozen corn (not thawed or drained)
1 can (10 oz.) diced tomatoes and green chiles, drained
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
6 oz. tortilla chips (about 7 cups), coarsely crushed
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Let's Make It
Heat oven to 425°F.
Spray 2-qt. baking dish with cooking spray; set aside. Combine chili, corn, tomatoes and VELVEETA.
Layer 1/3 of the chili mixture in prepared baking dish; top with half the chips. Repeat layers. Cover with remaining chili mixture.
Bake 30 min. or until VELVEETA is completely melted and mixture is thoroughly heated.
Prepare with 2% Milk VELVEETA.
Prepare using VELVEETA Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers.
Garnish with torn lettuce and chopped tomatoes, if desired.
Top each serving with 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.