Mexi-Chili Casserole - cooking recipe

Ingredients

1 lb. ground beef
1 lb. can kidney beans
1 (15 oz.) can mild enchilada sauce
8 oz. can tomato sauce
1 Tbsp. instant minced onion
2 c. shredded Cheddar cheese
1 c. corn chips (king size Fritos work best)
1 1/2 c. sour cream

Preparation

Brown beef in skillet; rinse and drain kidney beans and combine in mixing bowl with enchilada sauce, tomato sauce, onion, 1 1/2 cups Cheddar cheese (reserve 1/2 cup), corn chips and ground beef. Stir to blend.
Pour into a 2-quart casserole.
Bake at 350\u00b0 for 20 to 25 minutes or until hot and bubbly.
Spread top with sour cream, 1/2 cup Cheddar cheese and a handful of chips for looks.
Bake for 3 to 4 minutes longer until cheese melts.
Serve immediately. Serves 6.