You will need
15.5-ounce jar of chunky salsa
2 15-ounce cans of chili
4 cups of shredded cheddar cheese
Combine the salsa and chili in a sauce pan and heat thoroughly. Coat baking pan with non-stick spray. Spread tortilla chips in pan — enough to cover the bottom of the pan but leave room for the chili mixture. Carefully pour the chili mixture over tortilla chips. Cover pan with aluminum foil and bake in 350 degree oven for about 10 minutes. Remove from oven. Chili should be hot and bubbly, if it’s not return to oven for a few more minutes. Sprinkle cheese on top. Allow casserole to stand until the cheese is melted. Spoon servings into bowls and serve immediately. Goes great with corn on the cob. Refrigerate leftovers.