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Ingredients
- 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
Method
- Heat oven to 425F.
- 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.
