Beef enchilada


  • 1 pound Ground Beef
  • ¼ cups Chopped Onion
  • Salt And Pepper
  • 1 can (10 Oz. Can) Enchilada Sauce
  • 1 can (8 Oz. Can) Tomato Sauce
  • 1 can (16 Oz. Can) Pinto Or Kidney Beans, Drained
  • 8 ounces, weight Grated Cheddar Cheese
  • 4 cups Fritos Corn Chips
  • 1 cup Sour Cream

Preheat oven to 375 degrees.

Lightly coat a 2-quart casserole dish with nonstick cooking spray.

In a large skillet over high heat, brown the ground meat and onion. Remove from heat and season to taste with salt and pepper.

Stir in the sauces, beans and all but ½ cup of the cheese.

Pour half the meat mixture into the prepared casserole dish and top with 2 1/2 cups of the Fritos. Top the Frito layer with the remaining meat mixture then put the remaining Fritos around the top edges of the casserole, leaving the center uncovered.

Bake for 25 minutes. Spread the sour cream on top of the casserole in the center of the Fritos. Top with the remaining cheese and bake an additional 5 minutes or until the cheese melts.


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