Chili Corn Casserole

Growing up, when my dad was in charge of making dinner a lot of times this is what he would make. I think I was the only one that liked it because non of my siblings liked chili(I think a lot of their pallets have changed now though). For me this is just a quick throw together meal that tastes good especially when done with homemade chili. I think it's just one of those comfort foods for me.

If you are making this with homemade chili here's the recipe:

2-4 cups(or more, doesn't really matter) of leftover chili
1-2 c. corn(again depending on how many leftovers you have)
tortilla chips
cheese(opt)
sour cream or plain yogurt(I prefer plain yogurt for this particular meal, I feel the tangy-ness of the yogurt compliments the chili well) but just use whatever you have

It's that simple! Spray the bottom of a pan(what size of pan will depend on how much leftovers you have) and cover with a layer of tortilla chips. Mix corn in with chili and scoop over the chips. At this point you can put cheese over the chili if you so desire. Then put another layer of chips on top and stick in the oven on 350 for about 30-45 minutes until the chili is bubbling. If you put cheese on it you may wanna cover with foil for half of the cooking time so as not to burn it. Serve with sour cream or yogurt.

If you are just making it with cans of chili like what my dad did growing up here's the recipe:

4 cans of your favorite canned chili con carne
1 medium onion, chopped
2 tomatoes, diced
1-2 c. corn(to your taste preference)
tortilla chips
cheese(opt)
sour cream or plain yogurt

Mix together chili, onion, tomatoes and corn. Assemble the rest of the dish as explained above.