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Tortilla Chip Casserole

What better way to sneak in veggies than under a blanket of chips and cheese? Grated zucchini is another way to add nutrients to any dish.

Serves 6
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
295 calories per serving


> 1 medium zucchini
> 2 tbsp olive oil
> 1/2 cup diced onions
> 1 (12 oz) pkg sliced mixed mini sweet peppers
> 1 tbsp chili powder
> 1 (16 oz) canned reduced-sodium  kidney beans, drained and rinsed
> 1 (28 oz) can crushed tomatoes
> 1 1/2 cups Nature's Promise ® organic shredded Mexican cheese blend
> 2 cups tortilla chips


Preheat oven to 425°F. Coarsely grate the zucchini on a box grater.
In a large pot, heat the oil on medium-high. Add the onions and peppers. Season with salt. Cook 5–6 min., until almost tender, stirring often. Add zucchini and chili powder. Cook 2 min., stirring often.
Into pot, stir the kidney beans and tomatoes. Season with salt and pepper to taste. Transfer mixture to a 2½-qt baking dish. Top with ¾ cup cheese and the chips. Sprinkle with remaining ¾ cup cheese.
Bake 15–20 min., until cheese is melted.

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