Recipe by AmyZoe
This is a great way to use up the bottom of the corn chip bag, and it's a simple but delicious dish. Personally, I could eat this just fine without the sour cream, and I think I'll add another can of beans next time. I used a whole red onion instead of the instant onion, but I've posted the recipe as written. Recipe courtesy of www.anniesrecipes.com. Serving size is estimated.
Top Review by Daniel'sWife
My mom made this recipe often for our family. It has always been a favorite! So funny to run across it here ... I have never known anyone else to make it. It is a unique twist on traditional chili, and usually goes over well with a crowd. I remember requesting it quite a few times as my "special birthday meal". =)
- 1 lb pork or 1 lb hamburger
- 10 ounces hot enchilada sauce
- 15 ounces pinto beans, drained if using canned
- 8 ounces tomato sauce
- 1 cup sour cream
- 1 tablespoon instant onion
- 1 cup cheese, shredded
- 6 ounces corn chips
- 1⁄2 cup cheese, shredded
Directions See How It's Made
- Brown hamburger or pork and drain off fat.
- Stir in beans, enchilada sauce, tomato sauce, a cup of cheese, and onion.
- Set aside a cup of chips and stir coarsely crushed remaining chips into meat mixture.
- Put into a 2-quart casserole.
- Bake covered at 375 for 30 minutes.
- Spoon sour cream on top in center.
- Sprinkle 1/2 cup cheese and 1 cup chips around edge.
- Bake uncovered for 2 to 3 minutes.