Ingredients
- 1 (22 ounce) package corn chips (such as Fritos®)
- 1 (15 ounce) can sliced black olives, drained
- 1 cup water
- 2 (15 ounce) cans chili without beans (such as Hormel®)
- 1 (32 ounce) bag shredded Cheddar cheese
Why This Recipe Is So Popular
A comforting blend of crunchy and savory flavors that come together quickly. It’s perfect for busy weeknights or casual gatherings. Everyone loves the mix of spicy chili, melted cheese, and crispy corn chips.
Cooking Techniques
- Use fresh toppings like chopped onions or jalapeños to add extra crunch and flavor.
- Warm the chili before assembling to help the cheese melt evenly.
- For a healthier twist, try using baked corn chips or low-fat cheese.
- Warm the chili before assembling to help the cheese melt evenly.
- For a healthier twist, try using baked corn chips or low-fat cheese.
Directions
Heat your oven to 350°F (175°C). Spread a layer of corn chips evenly in a 9x13-inch baking dish. Sprinkle the olives over the chips so they’re nicely distributed. In a big bowl, mix the chili with some water, then pour this over the chips and olives. Sprinkle a generous amount of Cheddar cheese on top. Pop the dish in the oven and bake until the cheese is melted and bubbly, which should take about 20 minutes. Let it cool for a few minutes before serving.
Serving Options
Serve this dish with a side of fresh salad or sliced avocado to balance the richness. It also pairs well with cold drinks like iced tea or a light beer for a casual meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to keep the chips from getting too soggy. Add fresh chips on top after warming if needed.
