Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."

Thursday, September 15, 2016

Sweet & Savory Thursday ~~ Mexi-Chili Casserole

Savoring the last of the tomato crop from another successful season of gardening, I decided to garnish one of my long standing casserole recipes which dishes up a most delightful combination.  So, here goes:

  • Preheat oven to 375 degrees.
  • Brown 1 pound of hamburger in skillet with one Tbsp. minced garlic, drain.
  • Rinse and drain one 15. oz. can of red kidney beans in colander.

  • Stir together in large bowl:
  • Drained and rinsed red kidney beans
  • Browned and drained hamburger and minced garlic
  • one 15 oz. can of enchilada sauce (either mild or hot)
  • one 8 oz. can tomato sauce
  • one Tbsp. dehydrated minced onion
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 cup corn chips (I used the Chili Cheese Variety)
  • 1 1/2 cups sour cream
  • 1 Tbsp. hot sauce (I used Cajun Sunshine)

  • Pour mixture into a two quart casserole baking dish.
  • Bake uncovered for 20-25 minutes or until mixture is bubbly.
  • Remove from oven and sprinkle 1/2 cup shredded sharp Cheddar cheese on top.
  • Garnish with corn chips.

  • Place mixture inside tortillas and garnish with sour cream, diced green onions, guacamole, & fresh lime slices.
  • Serve as a regular entree with rice and/or corn.

Happy Dining!

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