Campbell's Chili Corn Chip Bake/ Marksville Style Recipe
What You'll Need
2 1/2cupscorn chipsabout 4 cups of corn chips
1 mediumonion, chopped (about 1/2 cup)1 super large onion
1 cup shreddedCheddar cheeseor Mexican blend cheese 2 cups of liquid cheddar cheese
1 can (14.5 ounces)Pace® Spicy Chili3 cans of hormel chili (any kind you like)
1 large 28oz can of diced tomatoes
Original recipe said it serves 4 people but our family of 5 ate the whole updated Marksville Style batch so if you have big eaters you are going to want to double or use my recipe.
How to Make It
Set the oven to 350°F.
Layer half the corn chips, the onion and half the cheese in a 9-inch pie plate 13 by 9 inch glass baking pan. Spoon the chili over the cheese. I mixed my 3 cans of chili and large can of tomatoes together then put over cheese. Layer with the remaining corn chips and cheese.
3 Bake for 20 minutes or until the mixture is hot and bubbling Bake for 1 hour. Serve with the sour cream, if desired.