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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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