Southwest Chili Casserole
Get ready to add a flavorful twist to dinner with this Southwest Chili Casserole, a hearty fusion of bold Tex-Mex flavors and comforting casserole goodness. Featuring seasoned ground beef, black and kidney beans, sweet corn, and zesty diced tomatoes with green chilies, this dish brings a robust chili base to life. Layered with crispy tortilla chips and gooey melted cheddar cheese, every bite is packed with crunch and creamy satisfaction. Spiced with smoky paprika, cumin, and chili powder, this baked casserole delivers the perfect balance of heat and savory goodness in just one pan. Ready in about an hour, it’s an ideal weeknight meal that’s easy to make, packed with protein, and customizable with toppings like fresh cilantro, sour cream, and sliced jalapeños. Perfect for family dinners or potluck gatherings, this crowd-pleasing recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can diced tomatoes with green chilies
- 1 8-ounce can tomato sauce
- 1 cup corn kernels, drained if canned
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups tortilla chips, crushed
- 0.25 cup chopped cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.25 cup sliced jalapeños (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon.
Add the diced onion and minced garlic to the skillet. Sauté until the onion is soft and translucent, about 3-4 minutes.
Stir in black beans, kidney beans, diced tomatoes with green chilies, tomato sauce, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and simmer for 5 minutes to combine flavors.
Lightly grease a 9x13-inch casserole dish. Spread half of the crushed tortilla chips on the bottom of the dish.
Pour the beef and bean mixture evenly over the layer of tortilla chips.
Sprinkle 1 cup of shredded cheddar cheese over the top of the mixture.
Add the remaining crushed tortilla chips as the next layer, followed by the remaining 1 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole sit for 5 minutes to set before serving.
Garnish with chopped cilantro, sour cream, and sliced jalapeños if desired. Serve warm.
Nutrition Facts
Calories |
3967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 5736 mg | 249% | |
| Total Carbohydrate | 300.8 g | 109% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 39.9 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2331 mg | 179% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5504 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
