This is one I got from the mom of an ex, but the recipe stayed. =) Of course, my sister-in-law already published it in a cookbook - without my permission and under her name... I digress.
I have never tried to freeze this, but it keeps well in the fridge for a few days after cooking and reheats in the microwave easily.
1 lb. hamburger
1 can enchilada sauce
1 8 oz can tomato sauce
1/2 chopped medium onion
1 (14 oz?)can chili with beans (Regular sized can. I like to use the Hormel vegetarian chili - very few calories and yummy)
2 c. shredded cheese - (I prefer cheddar)
1 c. sour cream (reduced fat is fine)
@ 12 oz bag of Freetos (NOT tortilla chips. Freetos Scoops has less fat)
1 1/2-2 qt casserole dish
1. Brown hamburger with onion.
2. Mix cooked hamburger, onion, tomato and enchilada sauce and chili in the casserole dish.
3. Add 1 1/2 cups cheese and about 8-10 oz of the corn chips to the above and mix.
4. Bake, uncovered at 375 degrees for 25 min.
5. Remove from oven, put sour cream, a handful or two of the remaining corn chips and the 1/2 cup cheese on top.
6. Return to oven and bake, uncovered, for 10 more minutes.
7. Enjoy!
It's Time
1 year ago
4 comments:
I'm making this tonight! I'll let you know how it turns out.
Tasty. I tried it in my 2 qt. casserole first, but it turned out to be too much, so I switched to a glass 9 x 13 baking dish and that fit much better. Maybe if you mixed it in a bigger bowl and then transferred you might be ok, but I didn't want to worry about goop boiling over the edge, either.
Also, I made it with ground buffalo, which worked just fine. Good thing you can get by with not quite a whole bag of Fritos because there was some snacking by the cooks...
I never had trouble fitting it into a 2qt and it bubbles very little since the chips soak up the liquid. Don't worry about that. But the 9x13 would allow for a greater sour cream to casserole ratio...
Mmmmm... sour cream! And Fritos... I think I'd better put this one on next week's menu 'cuz now I'm all hungry for it again!
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