Mexican Chili Casserole
|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)|
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.