Sour Cream Chili Bake Recipe

Publisher Photo

Sour Cream Chili Bake Recipe

Be the first to add a review
Publisher Photo
The crushed corn chips add a crunchy contrast to the other ingredients in this casserole. It's an often-requested recipe at the Baggett home!—Nancy Baggett, Lawton, Oklahoma
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 pound ground beef
  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon chili powder
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 tablespoon dried minced onion
  • 2 cups corn chips, crushed, divided
  • 1 cup (8 ounces) sour cream

Directions

In a skillet, brown ground beef; drain. Stir in beans, enchilada sauce, tomato sauce, chili powder, 1 cup cheese, onion and 1 cup corn chips. Pour into a 2-qt. casserole dish. Cover and bake at 375 ° for 30 minutes. Remove from oven and spoon sour cream over casserole. Sprinkle with remaining 1/2 cup cheese and 1 cup corn chips. Return to oven and bake, uncovered, for 2 to 3 minutes or until cheese is melted. Yield: 8-10 servings.
Originally published as Sour Cream Chili Bake in Country Ground Beef 1993, p88

  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 pound ground beef
  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon chili powder
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 tablespoon dried minced onion
  • 2 cups corn chips, crushed, divided
  • 1 cup (8 ounces) sour cream
  1. In a skillet, brown ground beef; drain. Stir in beans, enchilada sauce, tomato sauce, chili powder, 1 cup cheese, onion and 1 cup corn chips. Pour into a 2-qt. casserole dish. Cover and bake at 375 ° for 30 minutes. Remove from oven and spoon sour cream over casserole. Sprinkle with remaining 1/2 cup cheese and 1 cup corn chips. Return to oven and bake, uncovered, for 2 to 3 minutes or until cheese is melted. Yield: 8-10 servings.
Originally published as Sour Cream Chili Bake in Country Ground Beef 1993, p88

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSour Cream Chili Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review