🫙 From the Spice Rack
mexi-chile casserole
1 to 1 1/2 pounds ground beef 1 (16 ounce) can kidney beans, drained 1 (15 ounce) can enchilada sauce 1 (8 ounce) can tomato sauce 1 tablespoon dried minced on...
mexicanmaineasy
Ingredients8 items
Ingredients
- 1to 1 1/2 pounds ground beef
- 1(16 ounce) can kidney beans, drained
- 1(15 ounce) can enchilada sauce
- 1(8 ounce) can tomato sauce
- 1tablespoondried minced onion
- 1(6 ounce) package corn chips
- 2cupshredded cheddar cheese
- 1to 1 1/2 cups sour cream
Directions
- 1
Mexi-Chile Casserole 1 to 1 1/2 pounds ground beef 1 (16 ounce) can kidney beans, drained 1 (15 ounce) can enchilada sauce 1 (8 ounce) can t
- 2
Drain off fat
- 3
Combine beans, enchilada and tomato sauces in a bowl with minced onion
- 4
Set aside 1 cup corn chips and 1/2 cup cheese
- 5
Add the remaining cheese and corn chips with the meat to the beans
- 6
Stir to blend
- 7
Empty into a lightly buttered 2-quart casserole
- 8
Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until heated through