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Sour Cream Chili Bake

Microwaverina's picture
  Ground beef 1 Pound
  Chopped onion 1⁄4 Cup (4 tbs)
  Hot enchilada sauce 10 Ounce (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Canned pinto beans 15 Ounce (1 Can)
  Crushed corn chips 2 1⁄3 Cup (37.33 tbs)
  Shredded sharp american cheese 4 Ounce (1 Cup)
  Dairy sour cream 1 Cup (16 tbs)

In 2-quart casserole crumble ground beef.
Add onion; micro-cook, covered, till meat is brown, about 5 minutes, stirring several times to break up meat.
Drain off excess fat.
Stir in enchilada sauce and tomato sauce.
Micro-cook, covered, 5 minutes, stirring once.
Drain beans; stir beans, 7 cup of the corn chips, and 3/4 cup of the cheese into meat.
Micro-cook, covered, 6 minutes, stirring once.
Stir, then spread sour cream over top; sprinkle remaining chips and cheese over top.
Cook just till sour cream is hot, 30 to 45 seconds.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3355 Calories from Fat 2233

% Daily Value*

Total Fat 248 g382.1%

Saturated Fat 97.9 g489.4%

Trans Fat 0 g

Cholesterol 546.2 mg182.1%

Sodium 4522.6 mg188.4%

Total Carbohydrates 160 g53.4%

Dietary Fiber 28.4 g113.8%

Sugars 32.6 g

Protein 139 g277.2%

Vitamin A 188.4% Vitamin C 127.5%

Calcium 124% Iron 53.7%

*Based on a 2000 Calorie diet

Sour Cream Chili Bake Recipe