Type what you have

Ingredients

• ✓ tortilla chip
• chili powder
• salt
• black pepper
• egg
• cooking oil
• catfish fillet

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cooking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 In a shallow dish, mix together crushed chips, chili powder, salt, and pepper.
3. 3 In another bowl, mix egg and oil. Dip catfish in egg and oil mixture, then dredge in chips mixture. Place catfish on foil-lined baking sheet, and sprinkle any leftover chip mixture over the catfish.
4. 4 Bake in a preheated oven until catfish is flaky and white in the middle, 10 to 12 minutes.

By TANAQUIL

Ingredients

• ✓ tortilla chip
• cooking spray
• chicken breast
• cream of chicken soup
• sour cream
• green chile pepper
• colby jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Layer tortilla chips in the bottom of the prepared baking dish.
3. 3 Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
4. 4 Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

By DiRkFaN41

Ingredients

• ✓ tortilla chip
• cooking spray
• all-purpose flour
• ranch seasoning
• egg
• panko bread crumb
• chicken thigh

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
2. 2 Mix flour and 2 tablespoons ranch seasoning in a shallow bowl. Beat egg in a second shallow bowl.
3. 3 Crush ranch-flavored tortilla chips in a food processor or Vitamix® until they are fine crumbs. Combine crushed tortilla chips, remaining 2 tablespoons dry ranch seasoning, and panko bread crumbs in a third shallow bowl.
4. 4 Dip each chicken thigh first in flour mixture, then in egg, and finally in tortilla chip mixture. Place on the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ tortilla chip
• chicken breast
• cream cheese
• buffalo wing sauce
• ranch salad dressing
• sour cream
• colby monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, cream cheese, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Sprinkle Colby-Monterey Jack cheese evenly on top.
3. 3 Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

By Cookin'Momma

Ingredients

• ✓ tortilla chip
• egg
• water
• cayenne pepper
• whole wheat bread crumb
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place an oven-proof rack on top of a baking sheet.
2. 2 Beat egg, water, and cayenne pepper together in a shallow bowl. Mix nacho cheese-flavored chips, bread crumbs, and black pepper together in a separate shallow bowl. Dip chicken into egg mixture until coated; transfer to chip mixture and press to fully cover on both sides. Place coated chicken on the wire rack.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Chibey

Ingredients

• ✓ tortilla chip
• corn
• black bean
• salsa verde
• cumin
• coriander
• chicken breast strips
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, beans, salsa, cumin, and coriander in a 2-quart casserole dish; stir in chicken strips and 1 cup cheese.
3. 3 Bake, uncovered, in the preheated oven until bubbly, 35 to 40 minutes.
4. 4 Sprinkle on remaining 1/2 cup cheese; bake until cheese is melted, 3 to 5 minutes. Sprinkle crushed tortilla chips on top.

By Tyson Chicken

Ingredients

• ✓ tortilla chip
• cooking spray
• chicken
• mexican cheese blend
• salsa
• corn
• cream of mushroom soup
• cream of chicken soup
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Spread crushed chips out on the bottom of the prepared baking dish.
3. 3 Stir chicken, 1 cup cheese, salsa, corn, condensed soups, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
4. 4 Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

By Ashley Rawls

Ingredients

• ✓ tortilla chip
• chicken broth
• corn
• black bean
• chicken
• tomato
• green chile pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chiles into a large saucepan or stockpot over medium heat.
3. 3 Simmer, stirring occasionally, until chicken is heated through, about 15 minutes.
4. 4 Serve hot, topped with tortilla chips and shredded cheese.

By Terryn

Ingredients

• ✓ tortilla chip
• ground beef
• salt
• black pepper
• tomato
• green chile pepper
• cream of mushroom soup
• processed cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
3. 3 Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
4. 4 Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

By Kathy

Ingredients

• ✓ tortilla chip
• aluminum foil
• chipotle cheddar cheese
• ground beef
• salsa
• green onion
• garlic salt
• chili powder
• hamburger bun

Instructions

1. 1 Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
2. 2 Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
3. 3 Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
4. 4 Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.

By Reynolds KitchensR

Ingredients

• ✓ tortilla chip
• yellow squash
• sweet onion
• red bell pepper
• mushroom
• monterey jack cheese
• sour cream
• green chile pepper
• jalapeno pepper

Instructions

1. 1 Lightly grease a large microwave-safe casserole dish.
2. 2 Place squash, onions, and bell pepper in the prepared casserole dish. Microwave on high until tender, 10 minutes, stirring once.
3. 3 Gently stir mushrooms, cheese, sour cream, green chiles, and jalapeños into squash mixture; sprinkle with crushed tortilla chips. Cover the dish with a microwave-safe cover; microwave on medium-high power until cheese melted and casserole heated through, 10 minutes.

By KARENVG

Ingredients

• ✓ tortilla chip
• andouille sausage
• onion
• red bell pepper
• green bell pepper
• celery
• shrimp
• olive oil
• seafood seasoning
• colby jack cheese

Instructions

1. 1 Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
2. 2 Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. 3 Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ tortilla chip
• cooking spray
• flat iron steak
• taco seasoning mix
• milk
• butter
• all-purpose flour
• mexican cheese blend
• black bean
• salsa

Instructions

1. 1 Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes.
2. 2 Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat.
3. 3 Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese.
4. 4 Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.

By Lara

Ingredients

• ✓ tortilla chip
• cooking spray
• corned beef hash
• cheddar cheese
• black bean
• salsa
• tomato
• yellow onion
• sour cream
• black olive
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spray a skillet with cooking spray and heat over medium heat. Add corned beef hash and saute until slightly caramelized, 5 to 7 minutes. Remove from the heat.
3. 3 Cover a metal cooking tray with nacho chips. Cover nacho chips with corned beef hash, Cheddar cheese, and black beans.
4. 4 Cook in the preheated oven until cheese is melted and starting to brown and crisp, 8 to 10 minutes. Remove from the oven and top with salsa, tomato, onion, sour cream, olives, and jalapenos.

By dvollin

Ingredients

• ✓ tortilla chip
• ground beef
• water
• taco seasoning
• refried bean
• salt
• black pepper
• cheddar cheese
• sour cream
• tomato

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Wipe grease from the skillet.
2. 2 Combine water and taco seasoning mix in the same skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add cooked beef along with refried beans; mix well. Season with salt and pepper.
3. 3 Assemble tortilla scoops on individual plates. Scoop a small amount of beef mixture into each scoop, filling to the top. Add Cheddar cheese, diced tomato, and sour cream on top.

By Mrs Jay

Ingredients

• ✓ tortilla chip
• cooking spray
• ground beef
• black bean
• jalapeno pepper
• pico de gallo
• cheddar cheese
• queso blanco dip
• iceberg lettuce
• sour cream
• water
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2. 2 Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
4. 4 Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
5. 5 Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

By Brian Genest

Ingredients

• ✓ tortilla chip
• water
• apple cider vinegar
• sriracha sauce
• sugar
• oregano
• salt
• coleslaw mix
• red onion
• pork
• cheddar cheese

Instructions

1. 1 Combine water, vinegar, Sriracha, sugar, oregano, and salt in a saucepan; bring to a boil. Off heat, stir; cool for 10 minutes.
2. 2 Meanwhile, combine coleslaw and onion in a large bowl; pour Sriracha mixture on top. Stir; set aside while preparing nachos.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting.
4. 4 Spread tortilla chips on a baking sheet; scatter pulled pork on top and top with cheese.
5. 5 Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with Sriracha slaw.

By Soup Loving Nicole

Ingredients

• ✓ tortilla chip
• cream cheese
• mozzarella cheese
• garlic powder
• onion powder
• pizza sauce
• mini pepperoni
• basil
• oregano
• pita chip
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together cream cheese, half of the mozzarella cheese, garlic powder, and onion powder in a bowl. Spread cream cheese mixture in the bottom of a small baking dish.
3. 3 Add pizza sauce over cream cheese mixture, spreading it into an even layer. Top with remaining mozzarella cheese, followed by pepperoni. Sprinkle basil and oregano over everything.
4. 4 Bake in the pre-heated oven until the cheese has melted and the dip is thoroughly heated through, about 15 minutes. Serve with chips or crackers.

By fabeveryday

Ingredients

• ✓ tortilla chip
• cooking spray
• tomato
• cream of chicken soup
• green bell pepper
• green chile pepper
• cheddar cheese
• pepperjack cheese
• sour cream
• ground pork
• ground chicken
• cheddar cheese
• pepperjack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup Cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork in hot skillet until crumbly and no longer pink, about 10 minutes. Transfer pork to tortilla chips mixture, retaining drippings in the skillet.
4. 4 Cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. Transfer cooked chicken to the pork-tortilla chip mixture; mix well. Pour mixture into the prepared casserole dish; top with 1/2 cup Cheddar cheese and 1/2 cup pepperjack cheese.
5. 5 Bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. Allow casserole to cool 5 to 10 minutes before serving.

By Tawny M

Ingredients

• ✓ tortilla chip
• pan lining paper
• cream cheese
• mayonnaise
• milk
• garlic powder
• artichoke heart
• spinach
• pepperjack cheese
• parmesan cheese
• red pepper
• cracker

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Line a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
3. 3 Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
4. 4 Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.

By Reynolds KitchensR

Ingredients

• ✓ tortilla chip
• chicken soup base
• black bean
• corn
• tomato
• jalapeno pepper
• cumin
• chili powder
• cilantro
• salt
• black pepper
• monterey jack cheese
• lime wedge

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ tortilla chip
• chicken
• green bell pepper
• cumin
• salt
• water
• tomatillo
• green chile pepper
• garlic
• colby-jack cheese
• avocado
• black olive
• cilantro

Instructions

1. 1 Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
3. 3 While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
4. 4 Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
5. 5 Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

By quilesj

Ingredients

• ✓ tortilla chip
• mayonnaise
• ketchup
• sour cream
• sweet pickle relish
• red onion
• mustard
• garlic salt
• swiss cheese
• cheddar cheese
• dill weed
• corned beef brisket
• sauerkraut
• caraway seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.
3. 3 Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers with remaining chips, cheeses, and dill.
4. 4 Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Top nachos evenly with corned beef and sauerkraut.
6. 6 Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.

By fabeveryday

Ingredients

• ✓ tortilla chip
• penne pasta
• vegetable oil
• chicken
• salsa
• garlic
• salt
• black pepper
• cream of chicken soup
• pinto bean
• corn
• green chile pepper
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
4. 4 Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
5. 5 Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

By srhouse

Ingredients

• ✓ tortilla chip
• cashew
• aluminum foil
• salsa
• red bell pepper
• nutritional yeast
• turmeric
• salt
• black bean chili
• avocado
• cilantro
• lime
• salt
• pico de gallo
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
9. 9 Enjoy!

By Shannan Labrador

Ingredients

• ✓ tortilla chip
• tomato
• water
• garlic
• bay leaf
• cayenne pepper
• chili powder
• garlic powder
• italian seasoning
• black bean
• kidney bean
• peanut butter
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
2. 2 After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

By EuroGirl6

Ingredients

• ✓ tortilla chip
• ground beef
• onion
• garlic
• tomato
• corn
• black bean
• tomato sauce
• beef broth
• green chile pepper
• chili powder
• cumin
• cheddar cheese
• sour cream
• jalapeno pepper
• black pepper

Instructions

1. 1 Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
2. 2 Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
3. 3 Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

By thehungryscientist

Ingredients

• ✓ tortilla chip
• sour cream
• cilantro
• green onion
• chicken
• cotija cheese
• mexican cheese blend
• black pepper
• salt
• oregano
• cumin
• chicken broth
• garlic
• onion
• vegetable oil
• adobo sauce
• chipotle chile
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch casserole dish.
2. 2 Combine drained tomatoes and chipotle chiles in adobo in a blender; puree until smooth.
3. 3 Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion has softened, about 5 to 7 minutes. Stir in garlic until fragrant; add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
4. 4 Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
5. 5 Cover the bottom of the casserole dish with half of the tortilla chip mixture. Sprinkle a layer of Mexican cheese and cotija cheese on top. Add shredded chicken to cover all of the cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
6. 6 Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

By Dylan's Nana

Ingredients

• ✓ tortilla chip
• egg
• smoked white cheese
• almond
• corn
• carrot
• black pepper
• salt
• cayenne pepper
• garlic powder
• cumin
• maple syrup
• mustard
• lemon
• olive oil
• salt
• olive oil
• lacinato kale

Instructions

1. 1 Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
2. 2 To make the dressing: Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper for vinaigrette in a plastic or glass container with a lid. Cover the container and vigorously shake until dressing is light yellow and evenly combined.
3. 3 Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale.
4. 4 Drizzle vinaigrette over salad; mix with tongs until evenly distributed. Gently stir chopped eggs into salad.

By Alli Shircliff

Ingredients

• ✓ tortilla chip
• feta cheese
• romaine lettuce
• jalapeno pepper
• tomato
• red onion
• yellow bell pepper
• corn kernel
• black pepper
• salt
• flat iron steak
• olive oil
• salt
• balsamic vinegar
• honey
• cilantro leaf
• lime juice
• ginger
• jalapeno pepper
• garlic

Instructions

1. 1 Make the dressing: Pulse garlic, jalapeño, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic vinegar, and salt; pulse to blend. Turn the blender on; pour in oil in a slow, steady stream. Blend until dressing is smooth.
2. 2 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
3. 3 Make the salad: Season steak with salt and black pepper, then transfer to the prepared baking sheet.
4. 4 Broil in the preheated oven until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side.
5. 5 While the steak is cooking, stir together corn, bell pepper, onion, tomato, and jalapeño in a bowl.
6. 6 Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain.
7. 7 Divide lettuce among 4 plates. Drizzle dressing over top, then top with steak slices and corn mixture. Sprinkle with feta and serve with tortilla chips.

By psgnyc114