| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
Egg; slightly beaten |
| 3/4 |
c |
Water |
| 1 |
pk |
(12-oz) corn chips |
| 2 |
cn |
(15.5-oz) chili with beans |
| 1 |
cn |
(20-oz) enchilada sauce |
| 3/4 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped onion |
| 2 |
c |
Shredded Cheddar cheese (8 oz = 2 cups) |
| 4 |
c |
Chopped lettuce |
| 2 |
c |
Chopped tomatoes |
INSTRUCTIONS
Heat oven to 350 degrees. Mix egg and water. Crush 4 cups corn chips to
make 2 cups crushed chips. Add egg mixture to crushed chips; spread in
lightly greased 13x9-inch baking dish. Combine chili, 1 cup enchilada
sauce, green pepper and onion; spread over corn chips in casserole. Bake at
350 degrees for 35 minutes. Top with cheese and remaining whole corn chips;
bake 5 minutes. Top with lettuce and tomatoes. Serve with sauce.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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