Easy Taco Bake

  • Cook Time: 2 hours (HIGH) or 4 hours (LOW)
  • Servings: 6
  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

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Ingredients

  • 2 cans(15 oz.) HORMEL® Chili No Beans
  • 1 can (11 oz.) whole kernel corn, drained
  • 1/2 lb. (8 oz.) VELVEETA® Pasteurized Prepared Cheese Product, cut in small cubes
  • 1 can (10 oz.) diced tomatoes and green chilies, drained
  • 6 oz. crushed tortilla chips (about 7 cups), divided
  • Lettuce, tomatoes and sour cream (optional)

Directions

Step 1

OPEN Reynolds® Slow Cooker Liner and place it inside a 3- to 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

COMBINE chili, corn, Velveeta and tomatoes in large bowl. Layer 1/3 of the chili mixture into slow cooker liner, top with 1/2 of the chips. Repeat layers, and top with remaining chili mixture. Place lid on slow cooker.

Step 3

COOK on HIGH for 2 hours or until Velveeta is melted and edges are bubbling. Set slow cooker control to WARM setting.

Step 4

CAREFULLY remove lid to allow steam to escape. Serve food from slow cooker using a wooden or plastic spoon. Serve with lettuce, tomatoes and sour cream, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Step 5

REYNOLDS KITCHENS TIPS: For a less spicy flavor, use mild diced tomatoes and green chilies. If desired, top with additional crushed tortilla chips just before serving.

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