Corn chip chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | Red kidney beans (15 oz. each); drained |
| 2 | cans | Enchilada sauce; (10 oz. each) |
| 2 | cups | Cheddar cheese; shredded |
| 1½ | tablespoon | Chili powder |
| 6 | ounces | Corn chips |
| 1½ | pounds | Lean ground beef |
| 1 | Salad oil; optional | |
| 1½ | cup | Onions; minced |
| 1 | clove | Garlic; minced |
| 1 | cup | Sour cream |
Directions
Recipe by: Helen Jolly Combine kidney beans, enchilada sauce, Cheddar cheese, chili powder and corn chips. Cook ground chuck in salad oil (if needed) with onions and garlic, until meat is brown and the onions are tender. Stir together the meat and bean mixtures; pour into a 3-quart baking dish. Bake, uncovered, in a 350` oven for about 30 minutes, until hot and bubbly. Remove from oven; top with dollops of sour cream. Return to oven 5 minutes more. Makes 8 to 10 servings. Formatted by Lynn Thomas dcqp82a. Source: Gramma/Helen Jolly wwgq25d.
Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@...> on Jan 29, 1998