The impending chilly weather and the Fall season has many of us cooking up large pots of chili. If you’re anything like me, when I make chili, I tend to find that I have quite a bit leftover….and I tire of having a bowl of chili for lunch for days on end. Today’s Flashback Friday retro meal gives you something to do with your leftover chili. (Of course, you can totally use canned chili as well!)

I have quite the obsession with cookbooks….especially vintage ones. Seriously, I may have a problem…However, I have so much fun going through old cookbooks and finding the hidden gems of the past. (I would have made a terrific 1950’s housewife, I’m telling ya.)

Today’s retro dish will NOT appeal to you foodie types, but I’ve said many a time that I am NOT a foodie. My goal has always been to find food that is Cheap, Easy, and The Kids Will Eat It (the Supermom trifecta of cooking.) Today’s meal fits all three bills, and quite frankly, my simple palate finds it delicious, and somewhat reminiscent of childhood lunchrooms….This isn’t the healthiest meal, but all things in moderation are okay (at least in my book.) Ready for a SUPER easy and tasty casserole that you can throw together in under five minutes? (Seriously, what mom couldn’t use a few five minute dinner recipes in her cooking arsenal?!)

Here we go! Here is what you will need:

 

 

 

 

 

 

1 bag of original Fritos corn chips

1 small to medium onion chopped (you can omit this if your family doesn’t like onions)

2 cups grated cheddar cheese

2 cups chili (homemade or canned will work just fine) *If I use canned, I use one of the larger cans, or two smaller cans.

*You can totally adjust ALL of these amounts to fit the needs of YOUR family. I don’t really ever measure…I just do what looks right to me. You can’t screw this up. I promise.

To Prepare:

Spread about 2 cups (or more) of the Fritos chips in a baking dish.  Cover the bottom of your baking pan with a good solid layer of the chips. Top the chips with the chopped onion and half of the grated cheese. Pour the chili on top of the onions and cheese. Top with another cup or so of the corn chips and the remaining cheese. Bake at 350 degrees for 15-20 minutes, or until it is nice and bubbly.

You can top this with sour cream, tomatoes, olives, jalapenos….whatever you like! Serve with a salad or fresh fruit. Simple and tasty! Enjoy!