Difference between revisions of "Enchilada Casserole"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Quick and Easy Side Dishes" to "") |
||
| Line 16: | Line 16: | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | + | ||
[[Category:Casserole Recipes]] | [[Category:Casserole Recipes]] | ||
[[Category:Canned chili Recipes]] | [[Category:Canned chili Recipes]] | ||
Revision as of 17:39, 19 April 2012
Description
Contributed by Catsrecipes Y-Group
- Makes 6 servings
Ingredients
- 2 cans chili with beans (16 oz each)
- 2 cups regular size corn chips
- 1 small onion, chopped
- 1 cup grated cheddar cheese (4 oz)
Description
- In greased 1½ quart casserole, alternate layers of chili, corn chips and chopped onion.
- Top with grated cheese.
- Bake at 350°F for 30 minutes or until heated through.
- Tip: a good meat stretcher. Serve with fruit salad and French bread.
