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Ingredients
- 2 cans (15 oz.) Hormel Chili with or without beans
- 1 box (10 oz.) frozen corn, thawed and drained
- 1/2 lb. (8 oz.) Velveeta Cheese, cut into 1/2" cubes
- 1 can (10 oz.) diced tomatoes and green chilies, drained
- 6 oz. crushed tortilla chips (about 7 cups), divided
Preparation
Step 1
Combine chili, corn, Velveeta and tomatoes in large bowl. Layer 1/3 of the chili mixture into slow cooker bowl, top with 1/2 of the chips. Repeat layers, and top with remaining chili mixture. Place lid on slow cooker. Cook on high for 2 hours or until cheese is melted and edges are bubbling.