Sour Cream Chili Bake

Ok, so the sour cream is an OPTION. Only half of those in our house even like sour cream so usually when I make this it's without the sour cream. When I DO use it, those of use that like it have to take all that TOUCHED it!! LOL!! (Usually we just put it on our own serving.) This was our adventure on Tuesday.  ;D

Sour Cream Chili Bake

1 lb ground beef

1 15oz can pinto beans drained (I also rinse to reduce sodium)

1 10oz can enchilada sauce (or prepare from packet)

1 8oz can tomato sauce

1 cup shredded sharp American cheese (We prefer mild or medium cheddar)

1 tablespoon instant minced onion

1 6 oz package corn chips

1 cup dairy sour cream (optional and 1 cup is TOO MUCH)

1/2 cup more of cheese above

In skillet brown ground beef, drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, 1 cup shredded cheese and minced onion. Set aside one cup of corn chips and coarsely crush the remaining chips. Stir crushed chips into meat mixture. Turn into casserole dish and bake covered at 375 for 30 minutes. Spoon sour cream atop casserole; sprinkle with 1/2 cup cheese and sprinkle reserved chips around edge of casserole. Bake another 2-3 minutes. Makes 6 servings.

I didn't have regular chips on the day I took this picture, I used SCOOPS... It maybe wasn't as PRETTY, but it served the same purpose.  ;D