On another note....here is a quick dinner for all of you stay-at-home people (or all of you non-stay-at-home people). If you like the old frito pie, you'll really like this little casserole. This is for those days when you forgot to make dinner and your wife is going to be home in 25 minutes.
Sour Cream Chili Bake
1 Pound Ground Beef
1 15 oz can Pinto Beans
1 10 oz can Red Enchilada Sauce (MILD: Oda Momma won't let me use the hot stuff)
1 8 oz can Tomato Sauce
1 1/2 cup Shredded American Cheese (divided) (We like cheddar)
2 Tbs instant minced onion
1 6 oz package Corn Chips (If you can find a 6 oz bag of Fritos, let me know. I can only find 10 oz)
1 cup Sour Cream
In a skillet brown ground beef (thaw it out in the microwave first 'cause you forgot to set it out); drain off fat (or don't; it depends on how much of a hurry you're in and if you're trying to lose some of those calories from that bowl of ice-cream last night).
Stir in drained beans, enchilada sauce, tomato sauce, 1 cup of the shredded cheese, and instant minced onion.
Set aside 1 cup of the corn chips; coarsely crush remaining chips (Your kids will love this part, give'm a rolling pin and let them have at it). Stir crushed chips into meat mixture.
Turn into a 1 ½ quart casserole. Bake, covered, at 375F for 30 minutes (I usually forget to cover it, so I don't think it really matters).
Spoon sour cream atop casserole; sprinkle with the ½ cup cheese. Sprinkle reserved chips around edge of casserole. Bake, uncovered (again), 2 - 3 minutes.
Stick a salad on the side and maybe some corn and you got a pretty good meal. And Oda Momma is happy too!
Give this a try and let me know how you like it. I usually double this recipe so we have plenty of leftovers.
Next time, I'll come up with something a bit more healthy.
-OD
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