Chili Casserole

Ingredients

• 1 large (14 oz) bag corn chips (like Fritos)
• 2 lbs lean ground beef
• 2 cups cheddar cheese, grated
• 2 cups Monterey Jack cheese, grated
• 2 cups white rice, cooked
• 2 cans (8 oz each) tomato sauce
• 1 can (10 oz) diced tomatoes with green chiles
• 2 cans (14 oz each) kidney beans, rinsed and drained
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 2 tablespoons oil
• 2 teaspoons cumin
• 2 teaspoons black pepper
• 2 teaspoons dried oregano
• Salt, to taste

Preparation

1. Preheat oven to 350°F and lightly grease a casserole dish. Set aside.
2. Heat oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook one minute further.
3. Add beef and cook until browned, 8-10 minutes. Add chili powder, cumin, black pepper, oregano, and stir to combine.
4. Add tomato sauce, diced tomatoes, and kidney beans and stir until mixed. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Season to taste.
5. Cover bottom of prepared casserole dish with the cooked rice and pour the chili over the top. Top with grated cheese and corn chips.
6. Bake uncovered until cheese has melted and mixture is bubbly, 20-25 minutes. Serve hot. Enjoy!