Emily's Excellent Taco Casserole


This taco casserole is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips, and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with regular chili — it is often labeled as "fat-free." This recipe can easily be doubled and cooked in a 9x13-inch baking dish.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
1 9x9-inch casserole


  • 6 cups corn tortilla chips

  • 2 cups vegetarian chili with beans

  • 1 cup shredded Cheddar cheese

  • 2 cups shredded lettuce

  • 2 roma (plum) tomatoes, chopped

  • ½ cup salsa

  • ¼ cup sour cream


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place chips in the bottom of a 9x9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top.

  3. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream, and salsa in the pan, or after serving if people are picky.

    close up view of Taco Casserole with lettuce, red onions and salsa, on white plate

Nutrition Facts (per serving)

477 Calories
24g Fat
49g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 477
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 52%
Cholesterol 43mg 14%
Sodium 972mg 42%
Total Carbohydrate 49g 18%
Dietary Fiber 8g 28%
Total Sugars 5g
Protein 19g
Vitamin C 3mg 16%
Calcium 396mg 30%
Iron 3mg 18%
Potassium 692mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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