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      Title: Corn Chip Chili
 Categories: Beef, Beans, Casseroles
      Yield: 8 Servings

     45 oz Red kidney beans (3 cans);
           - drained
     20 oz Enchilada sauce (2 cans)
      2 c  Cheddar cheese; shredded
  1 1/2 tb Chili powder
      6 oz Corn chips
  1 1/2 lb Lean ground beef
      1    Salad oil (optional)
  1 1/2 c  Onions; minced
      1 cl Garlic; minced
      1 c  Sour cream

  Combine kidney beans, enchilada sauce, Cheddar cheese, chili
  powder, and corn chips. Cook ground chuck in salad oil (if needed)
  with onions and garlic, until meat is brown and the onions are
  tender. Stir together the meat and bean mixtures; pour into a 3 qt
  baking dish. Bake, uncovered, in a 350°F oven for about 30 minutes,
  until hot and bubbly. Remove from oven; top with dollops of sour
  cream. Return to oven 5 minutes more.

  Recipe by Helen Jolly (WWGQ25D)

  Formatted by: Lynn Thomas (DCQP82A)

  Posted to MC-Recipe Digest V1 #1054u
  by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998

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