Sour Cream Chili Bake Recipe

Name: Sour Cream Chili Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 clove garlic, minced; 3 (16 oz.) cans kidney or pinto beans, drained; 1/4 to 1/2 tsp. chili powder; 1/4 to 1/2 tsp. cumin; 1 (15 oz.) can tomato sauce; 1 small can green chilies, chopped and peeled; 2 c. crushed tortilla chips; 2 c. shredded Cheddar cheese; 1 c. sour cream

Servings: persons

1 large onion, chopped
1 clove garlic, minced
3 (16 oz.) cans kidney or pinto beans, drained
1/4 to 1/2 tsp. chili powder
1/4 to 1/2 tsp. cumin
1 (15 oz.) can tomato sauce
1 small can green chilies, chopped and peeled
2 c. crushed tortilla chips
2 c. shredded Cheddar cheese
1 c. sour cream

1
Saute onion and garlic; add chili powder and cumin plus beans, chilies and tomato sauce.
2
Simmer.
3
Remove from heat and mix in 1 cup of tortilla chips and 1 cup grated cheese.
4
Pour into a lightly buttered 9 x 9-inch baking dish.
5
Cover and bake at 375u00b0 for 30 minutes.
6
Remove from oven and spread remaining tortilla chips around outer edge of baking dish.
7
Place sour cream in the center and sprinkle with remaining grated cheese.
8
Bake 2 to 3 minutes to melt cheese.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large onion, chopped, 1 clove garlic, minced, 3 (16 oz.) cans kidney or pinto beans, drained, 1/4 to 1/2 tsp. chili powder, and more.

Yes, Sour Cream Chili Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sour Cream Chili Bake

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