1 lb ground beef
1 pkg chili seasoning
1 15 oz. can tomato sauce
1 10 oz. can diced tomatoes with green chilies (Rotel)
1 14 oz. can red kidney beans, drained and rinsed
3 C corn chips
1 C sharp cheddar cheese, shredded
1/2 C green onions, chopped
Preheat oven to 375 F degrees.
In a large skillet, brown beef until cooked through. Drain fat.
Add tomato sauce, diced tomatoes, kidney beans, and chili seasoning. Stir to combine.
Cover and simmer for 30-45 minutes, or until chili thickens.
Spread corn chips in bottom of a deep cast iron skillet, or 9x13 baking dish if you don't have a cast-iron skillet.
Pour chili on top of chips. Sprinkle with half of chopped green onions.
Top with shredded cheese.
Bake for 10 to 15 minutes, or until cheese melts and chili bubbles.
Garnish with remaining green onions.