Corn Chip Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 464.2
  • Total Fat: 16.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,558.0 mg
  • Total Carbs: 62.5 g
  • Dietary Fiber: 14.8 g
  • Protein: 24.9 g

View full nutritional breakdown of Corn Chip Casserole calories by ingredient
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A family favorite A family favorite
Number of Servings: 4


    2 4-oz. pouches Boca ground burger
    1 cup chopped green pepper
    1 cup chopped onion
    2 cloves garlic, minced
    1 8-oz. can tomato sauce
    1/3 cup water
    2 tablespoons chili powder
    11/2 teaspoons sugar
    1 teaspoon oregano
    1/2 teaspoon salt
    1 15-oz. can dark red kidney beans
    about 6 oz. Fritos corn chips


Note: The fattening element in this recipe is the Fritos corn ships -- if you are concerned about the calories, use less, or use a baked variety. However, my family likes this recipe with the Fritos.

1. Spray a casserole dish with nonstick spray, and set aside. Turn oven to 350. Drain and rinse the kidney beans, chop the green pepper and onion.

2. Combine in a saucepan: Boca ground burger, green pepper, onions, garlic, tomato sauce, water, chili powder, sugar, oregano, and salt. Simmer for about 10 minutes until the green pepper and onion are tender.

3. Layer in the prepared casserole dish. Half the Boca burger mixture, then half the kidney beans. Then cover with a layer of slightly crushed corn chips. (Actually I never measured the amount I used -- so today I weighed it as I was taking handfuls from the bag.) Layer over the corn chips, the remaining half of the Boca mixture and the remaining half of the kidney beans. Cover with a final layer of lightly crushed corn chips.

4.Cover casserole and bake at 350 for about 30 minutes. Uncover and bake another 10.
Serves 4.

5. I usually have served this casserole with a tossed salad, corn (either from frozen or on the cob), and something chocolate for dessert.

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.

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