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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexi-Chili Casserole Recipe

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This recipe for Mexi-Chili Casserole is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1 can kidney beans rinsed and drained
1 (15oz) can mild enchilada sauce
1 (8oz) can tomato sauce
1 tbsp minced onion
1 (6oz) pkg corn chips
2 c. shredded cheddar cheese
8oz sour cream
Directions:
Directions:
Preheat oven to 375ºF. In a skillet brown beef. In a mixing bowl combine beans, enchiladas sauce, tomato sauce, and onions. Set aside 1 C. corn chips and 1/2 c. cheese. Add remaining cheese, corn chips and meat to beans. Stir to blend. Pour into a 2qt casserole dish. Bake uncovered for 20-25 minutes or until heated through. Spread top with sour cream, sprinkle with reserved cheese. Ring remaining corn chips around edge. Return to oven 3-4 minutes until cheese is melted.
Makes 6 servings.

 

 

 

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