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     Title: Corn Chip Chili
Categories: Beef, Beans, Casseroles
     Yield: 8 Servings

    45 oz Red kidney beans (3 cans);
          - drained
    20 oz Enchilada sauce (2 cans)
     2 c  Cheddar cheese; shredded
 1 1/2 tb Chili powder
     6 oz Corn chips
 1 1/2 lb Lean ground beef
     1    Salad oil (optional)
 1 1/2 c  Onions; minced
     1 cl Garlic; minced
     1 c  Sour cream

 Combine kidney beans, enchilada sauce, Cheddar cheese, chili
 powder, and corn chips. Cook ground chuck in salad oil (if needed)
 with onions and garlic, until meat is brown and the onions are
 tender. Stir together the meat and bean mixtures; pour into a 3 qt
 baking dish. Bake, uncovered, in a 350 F oven for about 30 minutes,
 until hot and bubbly. Remove from oven; top with dollops of sour
 cream. Return to oven 5 minutes more.

 Recipe by Helen Jolly (WWGQ25D)

 Formatted by: Lynn Thomas (DCQP82A)

 Posted to MC-Recipe Digest V1 #1054u
 by "M. Hicks" <[email protected]> on Jan 29, 1998

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