Chili-Taco Casserole

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Chili-Taco Casserole

Chili-Taco Casserole

For a series on ABC’s Good Morning America, we did an EatingWell Rx of the hosts’ favorite recipes. One of Charles Gibson’s favorites is a hearty Chili-Taco Casserole, which, before undergoing an EatingWell makeover, weighed in at 36 grams of fat per serving; that has now been reduced by more than a third.

Nutrition Profile: High Calcium   High Fiber   High Potassium   Low Cholesterol  

Serves 6

Prep Time 15 min

Total Time 55 min.


  • 2 teaspoons canola oil
  • 12 corn tortillas
  • 1/4 teaspoon salt
  • 1 15-ounce c chili with meat and beans
  • 1 15-ounce c pinto beans, rinsed
  • 1 10-ounce c enchilada sauce, (1 1/4 cups)
  • 1 8-ounce ca no-salt-added tomato sauce
  • 1 tablespoon grated onion
  • 1 cup grated extra-sharp Cheddar cheese, (4 ounces)
  • 1/2 cup nonfat sour cream
  • 1/2 cup nonfat plain yogurt

Cooking Directions

Step 1

Preheat oven to 425°F. Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.

Step 2

Brush oil lightly over one side of each tortilla. Sprinkle with salt. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake until crisp, 8 to 10 minutes, rotating the baking sheets midway through baking. Let cool.

Step 3

Reduce the oven temperature to 375°F. Stir together chili, pinto beans, enchilada sauce, tomato sauce, onions and 3/4 cup of the cheese in a large bowl. Add 4 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake until bubbly, 25 to 30 minutes.

Step 4

Mix together sour cream and yogurt in a small bowl and spread over the top of the casserole. Sprinkle with the remaining 1/4 cup cheese and 2 cups tortilla crisps. Bake for 5 minutes longer.