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SOUR CREAM-CHILI BAKE 1 lb. ground beef 1 (15 oz.) can pinto beans, drained 1 (10 oz.) can hot enchilada sauce 1 (8 oz.) can tomato sauce 1 c. shredded sharp American cheese (4 oz.) 1 Tbsp. instant minced onion 1 (6 oz.) pkg. corn chips 1 c. dairy sour cream 1/2 c. shredded sharp American cheese (2 oz.) In skillet brown ground beef; drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shred- ded cheese and instant minced onion. Set aside 1 cup of the corn chips; coarsely crush remaining chips. Stir crushed chips into meat mixture. Put into a 1 1/2 quart casserole. Bake, covered, at 375 degrees for 30 minutes. Spoon sour cream on top of casserole in the middle, sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around outside edge of casserole. Bake, uncovered 2 to 3 minutes. Serves 6. 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. |