Mexican chili casserole
Mexican chili casserole recipe in the casserole category
Recipe ingredients:
- 1 to 1 1/2 pounds ground beef
- 1, 16 ounce, can kidney beans, drained
- 1, 15 ounce, can enchilada sauce
- 1, 8 ounce, can tomato sauce
- 1 tablespoon dried minced onion
- 1, 6 ounce, package corn chips
- 2 cups shredded Cheddar cheese
- 1 to 1 1/2 cups sour cream
Recipe method:
- In a skillet brown the ground beef. Drain off fat.
- Combine beans, enchilada and tomato sauces in a bowl with minced onion.
- Set aside 1 cup corn chips and 1/2 cup cheese.
- Add the remaining cheese and corn chips with the meat to the beans. Stir to blend.
- Empty into a lightly buttered 2 quart casserole.
- Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until heated through.
- Spread the top with sour cream and sprinkle with the reserved cheese.
- Ring the remaining corn chips around the edge.
- Return to the oven for 3 to 4 minutes or until the cheese melts.
- This will double or triple easily for a large group.
- May be made ahead and refrigerated.
Tags: mexican, chili, recipe, casserole, recipes, cooking