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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a great way to use up the bottom of the corn chip bag, and it's a simple but delicious dish. Personally, I could eat this just fine without the sour cream, and I think I'll add another can of beans next time. Recipe courtesy of . Serving size is estimated. Ingredients:
1 lb pork or 1 lb hamburger |
10 ounces hot enchilada sauce |
15 ounces pinto beans, drained if using canned |
8 ounces tomato sauce |
1 cup sour cream |
1 tablespoon instant onion |
1 cup cheese, shredded |
6 ounces corn chips |
1/2 cup cheese, shredded |
Directions:
1. Brown hamburger or pork and drain off fat.
2. Stir in beans, enchilada sauce, tomato sauce, a cup of cheese, and onion.
3. Set aside a cup of chips and stir coarsely crushed remaining chips into meat mixture.
4. Put into a 2-quart casserole.
5. Bake covered at 375 for 30 minutes.
6. Spoon sour cream on top in center.
7. Sprinkle 1/2 cup cheese and 1 cup chips around edge.
8. Bake uncovered for 2 to 3 minutes.
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