Total Time
Prep 10 mins
Cook 50 mins

I can't remember where I got this recipe but the whole family loves it. It has great enchilada flavor but is not too spicy. The sour cream topping is a perfect compliment to the beef. One time I forgot to cover the dish when i baked it and it still turned out great.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Crush 2 1/2 cups of the corn chips. Reserve the rest for later.
  3. In skillet brown ground beef and onion. Drain grease. Add pinto beans, enchilada sauce, tomato sauce, crushed corn chips and 1/2 cup of the shredded cheddar cheese. Mix well.
  4. Grease 2 quart casserole. Pour beef mixture into casserole. Cover and bake 30 minutes.
  5. Remove from oven and spread the sour cream on top, then sprinkle with remaining 1/2 cup cheddar cheese. Arrange reserved corn chips around the edges of the dish and continue baking for 3 to 4 minutes or until cheese melts.
Most Helpful

*Made for Australia/NZ Swap #82* Biggest problem I had was finding canned enchilada sauce ! Not at all what I expected ! Good flavors and nice little zip -- think I would try "hotter" version next time. Sour cream was pleasant addition. We had it for dinner with a salad, but would make a nice appetizer for a "grazing" party ! Thanks for posting, linguinelisa.

NurseJaney November 22, 2013

Well this was one football pool worth losing. Made for a nice filling dinner tonight. I used chili corn chips and low-fat sour cream. Very easy to throw together, and cooking time right on the money. Nicely flavored, and made for a great dinner. Made for your win in Football Pool.

weekend cooker October 13, 2012