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Sour Cream Chili Bake

Chef.at.Home's picture
Ingredients
  Ground beef 1 Pound
  Canned pinto beans 15 Ounce, drained (1 Can)
  Hot enchilada sauce 10 Ounce (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Shredded sharp american cheese 4 Ounce (1 Cup)
  Instant minced onion 1 Tablespoon
  Corn chips 6 Ounce (1 Package)
  Dairy sour cream 1 Cup (16 tbs)
  Shredded sharp american cheese 2 Ounce (0.5 Cup)
Directions

In skillet brown ground beef; drain off fat.
Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shredded cheese, and instant minced onion.
Set aside 1 cup of the corn chips; coarsely crush remaining chips.
Stir crushed chips into meat mixture.
Turn into a 1 1/2-quart casserole.
Bake, covered, at 375° for 30 minutes.
Spoon sour cream atop casserole; sprinkle with the 1/2 cup cheese.
Sprinkle reserved chips around edge of casserole.
Bake, uncovered, 2 to 3 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3981 Calories from Fat 2638

% Daily Value*

Total Fat 293 g451%

Saturated Fat 112.7 g563.5%

Trans Fat 0 g

Cholesterol 599.5 mg199.8%

Sodium 6084.5 mg253.5%

Total Carbohydrates 200 g66.8%

Dietary Fiber 30.2 g121%

Sugars 29 g

Protein 156 g311.5%

Vitamin A 194.8% Vitamin C 99.5%

Calcium 162.7% Iron 57.6%

*Based on a 2000 Calorie diet

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Sour Cream Chili Bake Recipe