Mexi-Chili Casserole
Mexi-Chili Casserole is an moderately easy dinner. Made with 1 lb. ground beef, 1 lb. can kidney beans, 1 (15 oz.) can mild enchilada sauce, 8 oz. can tomato sauce and 1 tbsp. instant minced onion, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Brown beef in skillet; rinse and drain kidney beans and combine in mixing bowl with enchilada sauce, tomato sauce, onion, 1 1/2 cups Cheddar cheese (reserve 1/2 cup), corn chips and ground beef. Stir to blend.
Pour into a 2-quart casserole.
Bake at 350Β° for 20 to 25 minutes or until hot and bubbly.
Spread top with sour cream, 1/2 cup Cheddar cheese and a handful of chips for looks.
Bake for 3 to 4 minutes longer until cheese melts.
Serve immediately. Serves 6.
π· Perfect Pairings
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