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Chili-Cheese Jubilee

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Submitted by dcball10

YIELD

6 servings

PREP

45 min

COOK

25 min

READY

70 min

Ingredients

1 1
MEDIUM MEDIUM ONIONS
chopped
2 3E+1
TABLESPOONS ML BUTTER
8 231.2
OUNCES ML/G TOMATO SAUCE
1 1
PACKAGE PACKAGE CHILI SEASONING MIX *
½ 118
CUP ML WATER
2 2
LARGE LARGE EGGS
6 173.4
OUNCES ML/G CORN CHIPS
8 231.2
OUNCES ML/G MONTEREY JACK CHEESE
cubed
1 237
CUP ML SOUR CREAM
dairy
½ 118
CUP ML CHEDDAR CHEESE
grated

Directions

Sauté onion in butter.

Add tomato sauce, chili seasoning mix and water; simmer.

Mean while, beat eggs slightly; add cream, mixing well.

Remove tomato-chili mixture from heat; add egg-cream mixture Place half the package of corn chips in the bottom of a 1½-quart casserole. Add half the Monterey Jack cheese and cover with half the sauce. Repeat layers once. Top with sour cream; sprinkle with grated Cheddar cheese. Bake, uncovered, in preheated 325℉ (160℃) oven for 25 to 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 491 70% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 423mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 10%
Sugars g
Protein 28g
Vitamin A 22% Vitamin C 12%
Calcium 36% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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