SOUR CREAM CHILI BAKE|
1 lb. ground beef
1/4 c. chopped onion
1 can (10 oz.) hot enchilada
1 (8 oz.) can tomato sauce
1 (15 oz.) can pinto beans
2 1/2 c. crusted corn chips
1 c. shredded sharp American
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.
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