Chili Lasagna

[migration] empty title 616 Author: Canadian Living Credits: [migration] empty title 616

For transporting lasagna to the field, Joan wraps the just-baked baking dish with foil, then covers it with towels to keep it warm on the way.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 1 can (28 oz/796 mL) diced tomato
  • 6 cups Field Meal Chili
  • 8 cups baked tortilla chips
  • 2 cups light sour cream
  • 3 cups shredded Cheddar cheese

Method

Reserving juice for another use, drain tomatoes well; set aside.

Spread 3 cups (750 mL) of the chili in 13- x 9-inch (3 L) glass baking dish. Sprinkle 3 cups (750 mL) of the chips over chili. Spoon 1 cup (250 mL) of the sour cream over chips. Spoon tomatoes over sour cream.

Layer with remaining sour cream, chips, then chili. Sprinkle with cheese.

Bake in 350°F (180°C) oven until bubbly and cheese is melted, about 45 minutes.

Nutritional facts Per serving: about

  • Sodium 1103 mg
  • Protein 36 g
  • Calories 671.0
  • Total fat 35 g
  • Cholesterol 89 mg
  • Saturated fat 16 g
  • Total carbohydrate 55 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 51.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chili Lasagna

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