July 22, 2010

ENCHILADA CHILI BAKE


Printed from COOKS.COM


□   1 lb. lean ground beef
□   1 clove garlic, minced
□   1 (8 oz.) can tomato sauce
□   1 (15 oz.) can pinto beans
□   1 c. (4 oz.) shredded Cheddar cheese, divided
□   1 c. chopped onions
□   1 (10 oz.) can hot enchilada sauce
□   2 1/2 c. crushed corn chips, divided
□   1 c. dairy sour cream



Total cooking time, 15-17 minutes.Place beef in 3 quart micro-proof casserole. Break up with spoon. Add onions and garlic. Cook on high 5-6 minutes or until beef is no longer red; drain. Stir again to break up beef. Stir in enchilada sauce and tomato sauce. Cook on high 3 minutes; stir in beans, 1 cup of the corn chips, and 3/4 cup of the cheese. Cover. Cook on high 6 minutes; stir. Spread sour cream evenly over top. Sprinkle remaining 1 1/2 cups corn chips and 1/4 cup cheese over sour cream. Cook on medium high (70%) for 1-2 minutes or until sour cream is warm. Let stand 5 minutes before serving.

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