1 (15 oz.) can pinto beans, drained
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 cup shredded process american cheese
1 tbsp. instant minced onion
1 cup water
4 cups corn chips
1 cup sour cream
1/2 cup shredded process american cheese
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| SOUR CREAM CHILI BAKE | ||||
| 1 lb. ground beef 1 (15 oz.) can pinto beans, drained 1 (10 oz.) can enchilada sauce 1 (8 oz.) can tomato sauce 1 cup shredded process american cheese 1 tbsp. instant minced onion 1 cup water 4 cups corn chips 1 cup sour cream 1/2 cup shredded process american cheese |
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| Brown ground beef; drain. Transfer meat to crockpot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on Low for 8-10 hours or on High for 4-6 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips. | ||||