End-Zone Enchilada Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
The original came from our local news program with the suggestion to serve it during the Super Bowl, so I did! We had to adjust some of the ingredients to make it a main dish meal. Ingredients:
1 (13 ounce) package tortilla chips, divided (hold out 2 cups for topping) |
2 tablespoons onions, grated |
1 (10 ounce) can chili beans |
1 1/2 cups enchilada sauce |
1 cup tomato sauce |
2 cups shredded sharp cheddar cheese, divided (see below) |
1 1/4 cups sour cream |
2 cups tortilla chips, coarsely crumbled |
1/2 cup shredded cheese |
Directions:
1. Preheat oven to 375.
2. Coarsely crumble 6 cups chips into very large mixing bowl; add onion, beans, sauces and 1 1/2 cups cheese; stir to combine; spoon into 13x9 pan or casserole dish; bake for 20 minutes.
3. Spread sour cream over top of casserole, then sprinkle with remaining chips and cheese; bake for another five minutes-cheese will be melted and bubbly.
4. Serve immediately.
5. VARIATIONS: Add some black olives, substitute some of the sauce with salsa, serve with shredded lettuce or place on a bed of lettuce.
6. HEARTY VERSION: Brown some hamburger, mix with the sauces - .
|
|