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Mexican Chili Casserole

Ingredients
  Corn chips 6 Ounce (1 Package)
  Sharp process american cheese 8 Ounce, shredded
  Canned chili with beans 15 Ounce (1 Can)
  Enchilada sauce 15 Ounce (1 Can)
  Tomato sauce 8 Ounce (1 Can, 1 Cup)
  Instant minced onion 1 Tablespoon
  Dairy sour cream 1 Cup (16 tbs)
Directions

Reserve 1 cup of the corn chips and 1/2 cup the cheese.
Combine remaining chips and cheese with the chili, enchilada sauce, tomato sauce, and onion.
Pour into 11 x7x 1 1/2-inch baking dish.
Bake uncovered in moderate oven (375°) for 30 minutes or till thoroughly heated.
Spread top with sour cream; sprinkle with reserved cheese.
Ring remaining corn chips around edge.
Bake 5 minutes longer.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chili
Servings: 
8

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 373 Calories from Fat 238

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 11.6 g57.8%

Trans Fat 0 g

Cholesterol 83 mg27.7%

Sodium 1214.7 mg50.6%

Total Carbohydrates 26 g8.7%

Dietary Fiber 4.4 g17.5%

Sugars 3.1 g

Protein 10 g20.4%

Vitamin A 27.6% Vitamin C 8.1%

Calcium 7.5% Iron 11.6%

*Based on a 2000 Calorie diet

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Mexican Chili Casserole Recipe