Extremely Easy Taco Bake

The Record’s “Recipe of the Week”:
Extremely Easy Taco Bake by Vernie Bradley

Two 15 oz cans chili without beans
10 oz pkg frozen corn, not thawed or drained
10 oz can dice tomatoes & green chilies, drained
1/2 lb (8 oz) Velveeta cheese, cut up
6 oz tortilla chips, about 7 cups, coarsely crushed

Heat oven to 425°. Spray a 2-quart baking dish. Set aside.

Combine the chili, corn, tomatoes, and Velveeta. Layer 1/3 of the mixture in a baking dish. Top with half of the chips. Repeat layers. Cover with the remaining mixture.

Bake 30 minutes or until Velveeta is melted and mixture is hot and bubbly. Garnish with torn lettuce, chopped tomatoes, and sour cream, if desired.