Sour Cream Chili Bake: Bean Food Storage Recipes

My husband grew up on Sour Cream Chili Bake. It actually is REALLY REALLY good and REALLY REALLY easy. It’s what I make anytime I need to bring dinner to a family with kids because I know they’ll see the Fritos on top and be excited to eat it. I guess that is why they ate it on Halloween because they were excited they got to eat the Fritos…I don’t know…it’s just not blood and guts.

1 lb. Ground Beef
¼ C. Chopped Onion
1 can (16 oz.) Kidney Beans, Drained
1 can (15 oz.) Tomato Sauce
1 envelope Taco Seasoning mix

1/4 C. Dehydrated Onions

1 can of Corn, Drained
1 C. (4 oz.) Shredded Cheddar Cheese
3 ½ C. Fritos
1 ¼ C. Sour Cream 

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese. Sprinkle 2 ½ cups Fritos in bottom of 8×8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.

*Time Saving Tip* If you’re running short on time, you can use 2 cans of chili and a can of corn, drained for the middle part of the casserole.