Sour Cream Chili Bake
Submitted by gnkparish
Layered Tex-Mex casserole with seasoned ground beef, kidney beans, and corn chips topped with sour cream and melted cheddar. Crunchy, cheesy, and on the table in under 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
35READY
50This is the kind of casserole that disappears before it even cools down.
Seasoned ground beef and kidney beans in tomato sauce get layered over crunchy corn chips, baked until bubbling, then hit with a blanket of cool sour cream, more chips, and a shower of melted cheddar. It comes out of the oven with that irresistible crunch-meets-cheese pull.
Feed a crowd on a weeknight without breaking a sweat. The whole thing goes from skillet to table in about 40 minutes.
Variations
- Swap ground beef for ground turkey to lighten things up.
- Add a can of diced green chiles to the meat mixture for a smoky kick.
- Use black beans instead of kidney beans if that’s what you have on hand.
Pro Tips
- Drain the beef well after browning. Extra grease will make the corn chips soggy instead of crunchy.
- Save the sour cream layer for after the first bake. It only needs a few minutes under heat to warm through, not long enough to break and separate.
- Pile extra corn chips on right before serving so they stay snappy.
Ingredients
Directions
In a large skillet, cook ground beef and onion until meat is browned and onion is tender.
Then drain. Stir in beans, tomatoe sauce, taco seasoning mix, and ¾ cup of cheese.
Sprinkle 2½ cups of corn chips in bottom of 8×8×2 inch baking dish .
Cover chips with beef mixture.
Bake at 350℉ (180℃) F for 20 to 25 minutes.
Spread sour cream over chili.
Top with remaining corn chips and cheese.
Bake 3 to 4 minutes longer.
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