When you have left-over chili, this is an easy dish to make.
Unroll crescent roll dough. Pinch edges together to seal, pat into the bottom and up the sides of an ungreased 13x9x2 inch baking pan. Bake at 400 degrees F for 10 minutes. In a bowl combine chili, onion, and olives; spread over the baked crust. Sprinkle with cheese and corn chips. Bake 8-10 minutes or until bubbly. You can top with shredded lettuce, tomatoes, or sour cream if desired.
By Paula from Christmas, MI
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