SOUR CREAM-CHILI BAKE|
1 lb. ground beef
1 (15 oz.) can pinto beans,
1 (10 oz.) can hot enchilada
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.
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