Sour Cream Chili Bake
|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.
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