Sour Cream Chili Bake Recipe
Ingredients
| Ground beef | 1 pound | |
| Pinto beans | 1 15 Ounce, drained | |
| 1 10-ounce can hot enchilada sauce | ||
| Tomato sauce | 1 8 Ounce | |
| American Cheese | 1 Cup (16 tbs), shredded | |
| Instant minced onion | 1 Tablespoon | |
| 1 6-ounce package corn chips | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
Directions
In skillet brown ground beef; drain off fat.
Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shredded cheese, and instant minced onion.
Set aside 1 cup of the corn chips; coarsely crush remaining chips.
Stir crushed chips into meat mixture.
Turn into a 1 1/2-quart casserole.
Bake, covered, at 375° for 30 minutes.
Spoon sour cream atop casserole; sprinkle with the 1/2 cup cheese.
Sprinkle reserved chips around edge of casserole.
Bake, uncovered, 2 to 3 minutes.
Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shredded cheese, and instant minced onion.
Set aside 1 cup of the corn chips; coarsely crush remaining chips.
Stir crushed chips into meat mixture.
Turn into a 1 1/2-quart casserole.
Bake, covered, at 375° for 30 minutes.
Spoon sour cream atop casserole; sprinkle with the 1/2 cup cheese.
Sprinkle reserved chips around edge of casserole.
Bake, uncovered, 2 to 3 minutes.
Chef
