Recipe by linguinelisa
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.
Top Review by NurseJaney
*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.
- 1 lb ground beef
- 1⁄2 cup chopped onion
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 cup shredded cheddar cheese, divided
- 3 1⁄2 cups corn chips, divided
- 1 cup sour cream
Directions See How It's Made
- Preheat oven to 375.
- Crush 2 1/2 cups of the corn chips. Reserve the rest for later.
- 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.
- Grease 2 quart casserole. Pour beef mixture into casserole. Cover and bake 30 minutes.
- 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.