Tortilla scoop chips being filled with beef chili in a casserole dish
Top with cheese: Sprinkle the shredded cheddar cheese evenly over all the filled scoops, making sure each one gets a nice little mound of cheese. A generous layer of cheese helps hold the filling in place once it melts.
Bake: Place the casserole dish in the preheated oven and bake for 8–12 minutes, or until the cheese is fully melted, bubbly, and the edges of the tortilla scoops look lightly toasted and crisp.
Unbaked chili scoops topped with shredded cheddar before going into the oven
Cool slightly and serve: Remove the dish from the oven and let the scoops cool for about 5 minutes so the filling sets a bit and they’re easier to pick up. Serve warm straight from the dish, and encourage everyone to grab them by the edges of the chip cups.
Variations & Tips
