Recipe For Cooking Mexi-Chile Casserole

Toaster Oven Casseroles :: Beef Casseroles

Mexi-Chile Casserole

1 to 1 1/2 lb. ground beef
1 (16 oz.) can kidney beans, drained
1 (15 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 Tbsp. dried minced onion
1 (6 oz.) pkg. corn chips
2 C. shredded Cheddar cheese
1 to 1 1/2 C. sour cream

In a skillet brown the ground beef. Drain off fat.

Combine beans, enchilada and tomato sauces in a bowl with minced onion. Set aside 1 C. corn chips and 1/2 C. cheese. Add the remaining cheese and corn chips with the meat to the beans. Stir to blend. Empty into a lightly buttered 2-qt. casserole. Bake, uncovered, at 375 degrees F for 20 to 25 min. or until heated through.

Spread the top with sour cream and sprinkle with the reserved cheese. Ring the remaining corn chips around the edge; return to the oven for 3 to 4 min., or until the cheese melts.

This will double or triple easily for a lrg. group. May be made ahead and refrigerated.