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Sour Cream Chili Bake (VRP 090)

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Sour Cream Chili BakeSour Cream Chili Bake

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Sour Cream Chili Bake Recipe

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Sour Cream Chili Bake

Sour Cream Chili Bake


  • 1 pound ground beef
  • 1 15-ounce can pinto beans, drained
  • 1 10-ounce can hot enchilada sauce
  • 1 8-ounce can tomato sauce
  • 1 cup shredded sharp American cheese (4 ounces)
  • 1 tablespoon instant minced onion
  • 1 6-ounce package corn chips
  • 1 cup dairy sour cream
  • ½ cup shredded sharp American cheese (2 ounces)


  1. In skillet brown ground beef; drain off fat.
  2. Stir in drained beans, enchilada sauce, tomato sauce, the 1 cup shredded cheese, and instant minced onion.
  3. Set aside 1 cup of the corn chips; coarsely crush remaining chips.
  4. Stir crushed chips into meat mixture.
  5. Turn into a 1½-quart casserole.
  6. Bake, covered, at 375° for 30 minutes.
  7. Spoon sour cream atop casserole; sprinkle with the ½ cup cheese.
  8. Sprinkle reserved chips around edge of casserole.
  9. Bake, uncovered, 2 to 3 minutes.


Makes 6 servings.

Sour Cream Chili Bake

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