4-Ingredient Corn Chip Chili Pie Directions:
Preheat the oven to 350°F. Lightly coat a 9x13-inch glass baking dish with cooking spray.
Stir the beef chili and condensed cheddar cheese soup together until evenly combined.
Spread about two-thirds of the corn chips across the bottom of the baking dish in a loose layer.
Spoon the chili mixture evenly over the chips, spreading it gently to the edges without crushing the chips too much.
Sprinkle 2 cups of the shredded cheddar evenly over the chili.
Scatter the remaining corn chips over the top, then finish with the remaining 1 cup cheddar.
Bake for 20 to 25 minutes, until the chili is bubbling around the edges and the cheese is fully melted with a few lightly browned spots.
Let rest for 10 minutes before serving so the layers settle slightly while remaining gooey and crisp around the edges.
WW Points Calculation
Reduced-sodium beef chili with beans: 18 points
Lighter condensed cheddar cheese soup: 8 points
Baked corn chips: 45 points
Reduced-fat sharp cheddar cheese: 30 points
Points Information
Total Points: 101 points
Servings: 8 servings
Points per serving: 13 points
Nutrition Information
Calories: 420
Protein: 24 g
Carbohydrates: 39 g
Fat: 20 g
Fiber: 6 g
Sugar: 6 g
Sodium: 780 mg
I'm waiting for your comments! Enjoy!
