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.
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