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When it comes to comfort food, few dishes can rival the irresistible allure of Cheesy Chili Nacho Bake. This dish is a delightful fusion of hearty chili, gooey cheese, and crunchy tortilla chips, making it a beloved choice for both casual weeknight dinners and festive gatherings. Its warm, savory layers create a satisfying experience that appeals to all ages, ensuring that everyone leaves the table with a smile.

Crockpot Chili Nacho Casserole

Indulge in the ultimate comfort food with Cheesy Chili Nacho Bake, a delicious blend of hearty chili, gooey cheese, and crunchy tortilla chips. Perfect for any occasion, this versatile dish can cater to meat lovers and vegetarians alike. With customizable ingredients like ground turkey, black beans, and various cheeses, every bite promises satisfaction. Serve it at game nights or family dinners, and elevate your meal with fresh toppings for an unforgettable experience.
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Ingredients
  

1 lb ground beef (or ground turkey for a lighter option)

1 medium onion, finely diced

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) diced tomatoes (with juice)

1 packet (1 oz) chili seasoning mix

1 tsp ground cumin

1 cup corn kernels (either frozen or canned)

2 cups tortilla chips

2 cups shredded cheddar cheese

1 cup sour cream (optional, for serving)

1 jalapeño, sliced (for garnish, optional)

Fresh cilantro, chopped (for garnish, optional)

Instructions
 

Brown the Meat:

    In a large skillet over medium heat, add the ground beef (or turkey) and cook until browned, breaking it apart with a spatula. Once browned, stir in the diced onion and minced garlic. Cook for an additional 2-3 minutes, stirring occasionally, until the onion becomes translucent and softened. Drain any excess fat from the skillet.

      Combine Ingredients:

        Transfer the browned meat mixture into a crockpot. Add the rinsed black beans, rinsed kidney beans, diced tomatoes (including their juice), chili seasoning mix, ground cumin, and corn. Stir everything together until well combined.

          Cook the Chili:

            Cover the crockpot with its lid and set to cook on low for 6-8 hours, or on high for 3-4 hours, allowing the flavors to meld beautifully throughout the cooking process.

              Prepare the Casserole Layer:

                Once the chili is cooked, preheat your oven to 350°F (175°C). In a 9x13 inch baking dish, layer half of the tortilla chips on the bottom. Pour half of the chili mixture over the tortilla chips, followed by sprinkling 1 cup of shredded cheddar cheese evenly on top.

                  Repeat Layers:

                    Continue with the remaining tortilla chips, layering them over the first chili layer. Pour the rest of the chili mixture on top, and finally, sprinkle the remaining cup of shredded cheddar cheese for a delightful gooey finish.

                      Bake:

                        Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, or until the cheese is bubbling and golden brown on top.

                          Serve:

                            Once done, carefully remove the baking dish from the oven and let it cool for a few minutes. Serve warm, garnished with optional sour cream, sliced jalapeños, and chopped cilantro for a burst of freshness.

                              Enjoy:

                                Serve this hearty, cheesy chili nacho bake hot and enjoy a comforting dish perfect for gatherings or family dinners!

                                  Prep Time: 15 minutes | Total Time: 6-8 hours (including crockpot cooking) | Servings: 6-8