Chili Bake

 

 

I was so excited to make this recipe I found on everydayfoodstorage.net. If you haven’t been to that site you really should. They have great recipes and ideas on what to do with your food storage. Anyhow, I finally made this tonight and I thought it was ok. Jon really liked it. The next time I make this I’m not going to make it as a caserole. I think eating it more of like a taco salad would be better. But you decide! Here’s the recipe. Enjoy!

 

Chili Bake

 

1 lb. Ground Beef
¼ cup Chopped Onion
1 can (16 oz.) Kidney Beans, Drained
1 can (15 oz.) Tomato Sauce (I used a can of crushed tomaoes)
1 envelope Taco Seasoning mix

1/4 cup Dehydrated Onions (I used fresh onions)

1 can of Corn, Drained
1 C. (4 oz.) Shredded Cheddar Cheese
3 ½ cup Fritos
1 ¼ cup Sour Cream

 

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese. Sprinkle 2 ½ cups Fritos in bottom of 8×8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.