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SOUR CREAM CHILI BAKE 1 lb. ground beef 1/4 c. chopped onion 1 can (10 oz.) hot enchilada sauce 1 (8 oz.) can tomato sauce 1 (15 oz.) can pinto beans 2 1/2 c. crusted corn chips 1 c. shredded sharp American cheese 1 c. dairy sour cream In 2 quart casserole, crumble ground beef; add onion and microcook, covered, until meat is brown, about 5 minutes, stirring several times to break up meat. Drain off excess fat. Stir in enchilada sauce and tomato sauce. Microcook, covered, 5 minutes, stirring once. Drain beans; stir beans, 1 cup of the corn chips and 3/4 cup of the cheese into meat. Microcook, covered, 6 minutes, stirring once. Stir, then spread sour cream over top; sprinkle remaining chips and cheese over top. Cook until sour cream is hot, 30 to 45 seconds. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |