| 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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