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Chili Bake

Chili Bake

 Chili Bake – a new twist on chili…


1 Pound Ground Beef

1 Can Bush’s Beans (your choice, optional)

1 – 10 Ounce Can Old El Paso Enchilada Sauce

1 Cup Cracker Barrel Sharp Cheddar Cheese, shredded

1 Tbsp The Spice House Minced Onion

1 – 6 Ounce Package Frito Corn Chips

1 Cup Hiland Sour Cream

Another ½ Cup Sharp Cheddar Cheese, shredded

FIRST Brown Ground Beef and drain fat

SECOND Stir in Beans, Enchilada Sauce, 1 Cup Cheddar Cheese and Minced Onion

THIRD Set aside 1 Cup of Corn Chips

FOURTH Coarsely crush remaining chips (I do this by placing the chips in a mixing bowl and using the flat bottom of a drinking glass to crush the chips)

FIFTH Stir crushed chips into the meat mixture

SIXTH Turn into a 1 ½ quart casserole dish

SEVENTH Bake, covered, at 375 F for 30 minutes

EIGHTH Spoon Sour Cream atop casserole

NINTH Sprinkle with remaining Cheddar Cheese

TENTH Sprinkle reserved chips around the edge of the casserole

ELEVENTH Bake, uncovered, 2 – 3 minutes more

Makes 6 Servings

Chili Bake comes from my vintage cookbook collection, Cook’s Delight: Charity Hogeye Picnic

Photo by Katrin Leinfellner on Unsplash

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