Okay, so you made a huge pot of chili last night and you're thinking, "Great, looks like it's chili for dinner again tonight." Well hold it right there! There's actually plenty of ways you can spice it up for night two, three and even four! To check out a few different ideas and get a great recipe for Chili Lasagna, read more
Ideas for Chili Night Two
- Baked potatoes: slit open and topped with chili, cheese, green onions.
- Cheeseburgers topped with chili.
- Nachos topped with chili.
- Cheese fries with chili.
- Taco salad with corn chips or tortilla bowls.
- Burritos with chili inside.
- Omelets or Fried eggs topped with chili, sour cream, salsa and green onions.
- Spaghetti topped with chili and cheese.
And then there's
From Mr. Food
9 lasagna noodles
2 cans (15 ounces each) no-bean chili - or leftover chili of your choice
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2.Cook the lasagna noodles according to the package directions; drain.
3. Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
4. Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil..
5. Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 more minutes. Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.