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Mexi−Chili Casserole
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to 1 1/2 pounds ground beef
(16 ounce) can kidney beans, drained
(15 ounce) can enchilada sauce
(8 ounce) can tomato sauce
tablespoon dried minced onion
(6 ounce) package corn chips
cups shredded Cheddar cheese
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.
Mexi−Chili Casserole
252
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