Corn chip chili

4 Servings

Ingredients

Quantity Ingredient
3 cans Red kidney beans (15 oz. each); drained
2 cans Enchilada sauce; (10 oz. each)
2 cups Cheddar cheese; shredded
1½ tablespoon Chili powder
6 ounces Corn chips
1½ pounds Lean ground beef
1 Salad oil; optional
1½ cup Onions; minced
1 clove Garlic; minced
1 cup Sour cream

Directions

Recipe by: Helen Jolly Combine kidney beans, enchilada sauce, Cheddar cheese, chili powder and corn chips. Cook ground chuck in salad oil (if needed) with onions and garlic, until meat is brown and the onions are tender. Stir together the meat and bean mixtures; pour into a 3-quart baking dish. Bake, uncovered, in a 350` oven for about 30 minutes, until hot and bubbly. Remove from oven; top with dollops of sour cream. Return to oven 5 minutes more. Makes 8 to 10 servings. Formatted by Lynn Thomas dcqp82a. Source: Gramma/Helen Jolly wwgq25d.

Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@...> on Jan 29, 1998

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