Recipes from Mexico :: Mexican Main Dishes Meat
1 to 1 1/2 lb. (one and a half lbs. ) ground beef
1 (16 ounce) can kidney beans, drained
1 (15 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 Tbsp. dried minced onion
1 (6 ounce) pkg. corn chips
2 c. shredded Cheddar cheese
1 to 1 1/2 (one and one-half) c. sour cream
In a skillet brown the ground beef. Drain off fat.
Combine beans, enchilada and tomato sauces in a bowl with minced onion. Set aside 1 c. corn chips and 1/2 c. cheese. Add the remaining cheese and corn chips with the meat to the beans. Stir to blend. Empty into a lightly buttered 2-quart casserole. Bake, uncovered or without a lid, at 375 degrees fahrenheit for 20 to 25 mins. or until heated through.
Spread the top with sour cream and sprinkle and distribute with the reserved cheese. Ring the remaining corn chips around the edge; return to the oven for 3 to 4 mins., or until the cheese melts.
This will double or triple easily for a large group. May be made ahead and refrigerated.
