Mexi-Chili Casserole Recipe

Mexi-Chili Casserole Recipe

Ingredients:

1 – 1.5 lbs of beef (ground)
1 can of beans (kidney, 16 ozs); drained
2 c of cheese (Cheddar); shredded
1 can of enchilada chili sauce (15 ozs)
1 can of sauce (tomato, 8 ozs)
1 Tbsp of dried onion; minced
1 pack of chips (corn, 6 ozs)
1 – 1.5 c of sour cream

Instructions:

Brown beef in skillet; drain excess fat. Meanwhile, combine enchilada, tomato sauces and beans in mixing bowl w/ onion. Next, set half a cup of cheese then a cup of chips aside. Add rest of the chips then cheese w/ meat into beans; blend well to combine.

Pour contents in 2 quart deep dish lightly greased w/ butter. Bake w/o cover over 375 deg F about 20 – 25 mins or ’til heated thru. Spread sour cream on top then sprinkle w/ cheese reserved earlier.

Arrange the rest of the chips on the edges of deep dish and put back to oven about 3-4 mins or ’til cheese is melted. Can be prepared ahead then chilled. Recipe can be doubled or tripled easily.

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