Extremely Easy Taco Bake

By suewaynes

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

Details

Servings 6

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.