End-Zone Enchilada Casserole

Name: End-Zone Enchilada Casserole
Ingredients: Main Layer; 1 (13 ounce) package tortilla chips, divided (hold out 2 cups for topping); 2 tablespoons onions, grated; 1 (10 ounce) can chili beans; 1 1/2 cups enchilada sauce; 1 cup tomato sauce; 2 cups shredded sharp cheddar cheese, divided (see below); Topping; 1 1/4 cups sour cream; 2 cups tortilla chips, coarsely crumbled; 1/2 cup shredded cheese

11 ingredients

6 steps

Ingredients

Main Layer
1 (13 ounce) package tortilla chips, divided (hold out 2 cups for topping)
2 tablespoons onions, grated
1 (10 ounce) can chili beans
1 1/2 cups enchilada sauce
1 cup tomato sauce
2 cups shredded sharp cheddar cheese, divided (see below)
Topping
1 1/4 cups sour cream
2 cups tortilla chips, coarsely crumbled
1/2 cup shredded cheese

Directions

1

Preheat oven to 375.
2

Coarsely crumble 6 cups chips into very large mixing bowl; add onion, beans, sauces and 1 1/2 cups cheese; stir to combine; spoon into 13x9 pan or casserole dish; bake for 20 minutes.
3

Spread sour cream over top of casserole, then sprinkle with remaining chips and cheese; bake for another five minutes--cheese will be melted and bubbly.
4

Serve immediately.
5

VARIATIONS: Add some black olives, substitute some of the sauce with salsa, serve with shredded lettuce or place on a bed of lettuce.
6

HEARTY VERSION: Brown some hamburger, mix with the sauces -- .