Mexicali Chili Bake

By mrsmortician

Ingredients

• 1/2 lb dry pinto beans
• 1 lb ground beef
• 1 can (10 oz) enchilado sauce
• 1 can (8 oz) tomato sauce
• 1/2 lb cheddar cheese, grated
• 1 small onion, chopped
• 1 package (6 oz) corn chips
• 1 cup sour cream
• I substitute 8 oz of additional enchilada sauce instead of tomato sauce.
• I have also substituted left over pork tenderloin for the ground beef

Details

Servings 6

Preparation

Step 1

Soak beans and drain. Gently cook beans in 4 cups of water until tender. Add more hot water, if necessary. Drain. In a skillet, brown beef, draining off fat. Stir in beans, enchilado sauce, tomato sauce, 1 cup cheddar cheese and onion. Set aside 1 cup of corn chips, coarsely crush remaining chips. Stir in crushed chips into meat mixture. Turn into a 1-1/2 quart casserole. Bake covered at 375 degrees for 30 minutes. Spoon sour cream atop casserole. Sprinkle with remaining cheese and place reserved corn chips around the edge. Bake uncovered 2 to 3 minutes.