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Sour Cream Chili Bake

 Sour Cream Chili Bake
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
8-10 ServingsPrep: 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.