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mexi-chile Casserole 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 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. |
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