Mexi-Chili Casserole
Ground beef with kidney beans, enchilada sauce and corn chips, baked and then topped with sour cream and a ring of corn chips. Doubles or triples easily for a crowd.
MexicanBeefIntermediate35 minBy Northstar
Ingredients
Servings
6
- 1 lb ground beef
- 16 oz canned kidney beans, drained
- 15 oz enchilada sauce
- 8 oz tomato sauce
- 1 tbsp dried minced onion
- 6 oz corn chips, divided
- 2 cup shredded cheddar cheese, divided
- 1 cup sour cream
Instructions
- 1
Brown ground beef in skillet; drain.
- 2
Combine beans, enchilada and tomato sauces with minced onion. Set aside 1 cup corn chips and ½ cup cheese.
- 3
Add remaining cheese and corn chips with the meat to the beans; stir to blend.
- 4
Empty into a lightly buttered 2-quart casserole. Bake uncovered at 375°F for 20-25 minutes.
- 5
Spread top with sour cream; sprinkle with reserved cheese. Ring remaining corn chips around edge.
- 6
Return to oven for 3-4 minutes until cheese melts.
Tags
chilicasserolecorn chipsground beefMexican