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Recipe
Sour Cream Chili Bake Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1914g | |
| Calories 2920 | |
| Calories from Fat 1432 | 49% |
| Total Fat 161.88g | 202% |
| Saturated Fat 63.79g | 255% |
| Trans Fat 3.98g | |
| Cholesterol 474mg | 158% |
| Sodium 7090mg | 295% |
| Potassium 3983mg | 114% |
| Total Carbs 222.16g | 59% |
| Dietary Fiber 38.6g | 129% |
| Sugars 42.07g | 28% |
| Protein 150.02g | 240% |
Ingredients Convert Measures
- 1 pound pork burger or possibly hamburger
- 1 (10 ounce.) can warm enchilada sauce
- 1 (15 ounce.) can liquid removed pinto beans
- 1 (8 ounce.) can tomato sauce
- 1 c. lowfat sour cream
- 1 tbsp. instant onion
- 1 c. shredded cheese
- 1 (6 ounce.) pkg. corn chips
- 1/2 c. shredded cheese
Directions
- Brown burger, drain off fat, stir in beans, enchilada sauce, tomato sauce, 1 c. cheese and onion. Set aside 1 c. chips and stir coarsely crushed remaining chips into meat mix. Put into 2 qt casserole dish. Bake covered at 375 degrees for 30 min.
- Spoon lowfat sour cream on top in center. Sprinkle 1/2 c. cheese and 1 c. chops around edge. Bake uncovered 2 to 3 min. Serves 6.
