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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I discovered this recipe several years ago at a church function. The combination of flavors is tantalizing-this dish is a real crowd-pleaser! The kidney beans, chili beans and corn chips all represent the cooking of the West/Southwest region. This dish is great for your family, or for family gatherings. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) chili beans, undrained |
1 cup thinly sliced celery |
1/3 cup chopped sweet pickle |
1/4 cup chopped onion |
1 cup (4 ounces) shredded sharp cheddar cheese |
1/2 teaspoon salt |
1/2 teaspoon worcestershire sauce |
1/2 cup mayonnaise |
1 cup coarsely crushed corn chips |
Directions:
1. In bowl, combine the kidney beans, chili beans, celery, pickle, onion and cheese. In smaller bowl, blend salt and Worcestershire sauce with mayonnaise; toss with bean mixture.
2. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with corn chips. Bake, uncovered, at 375° for 25 minutes or until bubbly. Yield: 8 servings.
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