Chili-Cheese Casserole Recipe for a Crowd from Mexico

Chili-Cheese Casserole for a Crowd

Chili-Cheese Casserole Recipe for a Crowd from Mexico
Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 8


Chili-Cheese Casserole for a Crowd
Chili-Cheese Casserole for a Crowd

Chili-Cheese Casserole for a Crowd is a hearty and flavorful dish that is perfect for feeding a large group of people. Packed with protein and fiber, this casserole is sure to satisfy even the hungriest of appetites.


This recipe has its roots in traditional Tex-Mex cuisine, where chili and cheese are staple ingredients. The combination of savory chili flavors and gooey melted cheese makes this casserole a favorite among many.


How to prepare

  1. Preheat the oven to 375°F (191°C).
  2. Heat oil in a Dutch oven over medium-high heat.
  3. Add onion and the next 7 ingredients (onion through garlic); sauté for 5 minutes.
  4. Add water and the next 7 ingredients (water through chiles); bring to a boil.
  5. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
  6. Spoon half of the bean mixture into the bottom of a 13 x 9 inch baking dish; sprinkle with 1 cup of cheese.
  7. Top with the remaining bean mixture.
  8. Cover and bake at 375°F (191°C) for 40 minutes.
  9. Uncover and sprinkle with 1 cup of cheese.
  10. Bake for an additional 10 minutes.
  11. Press chips into the casserole.


  • Add ground beef or turkey for a meatier version of this casserole.
  • Swap out the beans for lentils or chickpeas for a different twist on this dish.

Cooking Tips & Tricks

Make sure to sauté the onions and peppers until they are soft and fragrant to bring out their natural sweetness.

- Adding cocoa powder to the chili mixture may seem unusual, but it adds a depth of flavor that is truly unique.

- Be sure to cover the casserole while baking to ensure that the flavors meld together perfectly.

Serving Suggestions

Serve this casserole with a side of sour cream, avocado slices, and fresh cilantro for a complete meal.

Cooking Techniques

This casserole is baked in the oven to allow the flavors to meld together and the cheese to melt perfectly.

Ingredient Substitutions

If you don't have cracked wheat, you can use quinoa or rice as a substitute.

- Any type of cheese can be used in place of the reduced-fat cheese.

Make Ahead Tips

This casserole can be assembled ahead of time and stored in the refrigerator until ready to bake.

Presentation Ideas

Garnish the casserole with fresh cilantro and a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve this casserole with a side of cornbread or a green salad for a complete meal.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this casserole contains approximately 300 calories.


Each serving of this Chili-Cheese Casserole contains approximately 35 grams of carbohydrates.


Each serving of this casserole contains approximately 10 grams of fat.


Each serving of this casserole contains approximately 15 grams of protein.

Vitamins and minerals

This casserole is a good source of vitamin C, iron, and calcium.


This recipe contains dairy and wheat.


This Chili-Cheese Casserole is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.


Chili-Cheese Casserole for a Crowd is a delicious and satisfying dish that is perfect for feeding a large group of people. Packed with protein, fiber, and flavor, this casserole is sure to be a hit at your next gathering.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Chili-Cheese Casserole for a Crowd. It was a chilly autumn evening, and I was visiting my dear friend Martha in her quaint little farmhouse. The air was filled with the comforting aroma of simmering spices and bubbling cheese, and I couldn't help but ask her what she was cooking.

Martha smiled warmly and gestured towards the large pot on her stove. "Oh, just a little something I whipped up for a potluck dinner tomorrow," she said. "It's my famous Chili-Cheese Casserole for a Crowd. Would you like to learn how to make it?"

I eagerly nodded, always looking to expand my culinary repertoire. Martha began by explaining the ingredients she used - ground beef, onions, garlic, diced tomatoes, kidney beans, chili powder, cumin, and of course, plenty of shredded cheddar cheese. As she chopped and stirred, she shared the story of how she first came across the recipe.

"It was many years ago when I was a newlywed," Martha reminisced. "I had just moved to this farm with my husband, and I was feeling a bit overwhelmed with all the cooking I had to do. One day, my neighbor Mrs. Jenkins brought over a casserole dish filled with this delicious chili and cheese concoction. She told me it was a family recipe passed down through generations, and she kindly shared it with me. I've been making it ever since!"

As Martha's chili simmered on the stove, she taught me the process of layering the ingredients in a casserole dish - first a base of chili, then a generous sprinkling of cheese, and repeat. She then popped the dish into the oven to bake until the cheese was bubbly and golden brown.

The moment I took my first bite of Martha's Chili-Cheese Casserole, I knew it was a recipe that would become a staple in my own kitchen. The combination of hearty chili and gooey cheese was pure comfort food, perfect for feeding a crowd on a chilly evening.

Over the years, I have made Martha's recipe countless times, each time adding my own twist to it. Sometimes I swap out the ground beef for ground turkey, or add extra veggies like bell peppers and corn. I have shared the recipe with friends and family, who have all raved about its deliciousness.

One Christmas, I even made a massive batch of Chili-Cheese Casserole for a holiday potluck at our church. The dish was a hit, with people coming back for seconds and asking for the recipe. I was proud to say that it was a recipe passed down to me by my dear friend Martha, who had taught me the art of cooking with love and generosity.

As I sit here now, reflecting on the memories of learning how to make Martha's Chili-Cheese Casserole, I am filled with gratitude for the friendships and experiences that have enriched my life. Cooking has always been a way for me to connect with others, to share stories and laughter over a delicious meal.

And so, I continue to make this beloved recipe, each batch a reminder of the bond between Martha and me, and the joy of sharing good food with good company. My kitchen is always open to those who seek comfort and warmth, just like Martha's farmhouse was to me all those years ago.


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