| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Casseroles, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion,medium,chopped |
| 2 |
tb |
Butter |
| 1 |
cn |
Tomato sauce(8oz) |
| 1 |
pk |
Chili seasoning mix |
| 1/2 |
c |
Water |
| 2 |
|
Eggs |
| 1 |
c |
Light cream |
| 1 |
pk |
Corn chips(6oz) |
| 8 |
oz |
Monterey Jack cheese,cubed |
| 1 |
c |
Dairy sour cream |
| 1/2 |
c |
Cheddar cheese,grated |
INSTRUCTIONS
1. Saute onion in butter.
2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5
minutes.
3. Mean while, beat eggs slightly; add cream, mixing well.
4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly,
stirring constantly.
5. Place half the package of corn chips in the bottom of a 1 1/2-quart
casserole; add half the Monterey Jack cheese and cover with half the
sauce.
6. Repeat layers once.
7. Top with sour cream; sprinkle with grated Cheddar cheese.
8. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.
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