Sour Cream And Chili Bake
A hearty and flavorful baked casserole combining seasoned ground beef, beans, and cheesy goodness, topped with crunchy corn chips and sour cream. Perfect for a comforting dinner that’s easy to prepare and loved by all, especially those who enjoy bold, savory flavors with a touch of creaminess.
Ingredients
Instructions
- In a skillet, brown the ground beef.
- Stir in the drained pinto beans, enchilada sauce, tomato sauce, and 1 cup shredded cheese.
- Set aside 1 cup of corn chips. Coarsely crush the remaining chips.
- Stir the crushed chips into the meat mixture.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Bake, covered, at 375°F for 30 minutes.
- Remove from oven and spoon sour cream on top of the casserole.
- Sprinkle with 1/2 cup shredded cheese.
- Arrange the reserved corn chips around the edge of the casserole.
- Bake uncovered for an additional 2 to 3 minutes until the cheese melts.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the meat mixture. If you prefer a vegetarian option, substitute the ground beef with textured vegetable protein or mushrooms. You can also use Greek yogurt instead of sour cream for a healthier twist. This dish is reminiscent of other hearty Mexican recipes, making it a versatile addition to your meal rotation.
Serving Suggestions
This Sour Cream And Chili Bake pairs beautifully with a side of cornbread, making it a comforting meal. You can also serve it with a fresh garden salad or guacamole for added flavor and texture. For a fun twist, consider serving it alongside the Corn Bread Taco Bake for a delightful dinner spread that your family will love.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quick meal, but be sure to cover them to retain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream And Chili Bake contains roughly 559 calories, with 16g protein, 52g carbohydrates, and 33g fat. It is an excellent source of protein (32% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 939mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the meat mixture and assemble the casserole a day in advance. Just cover it tightly and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven, or add a few extra minutes to the baking time if baking straight from the fridge.
Can I freeze the Sour Cream And Chili Bake?
Absolutely! You can freeze the casserole before baking. Just wrap it tightly in plastic wrap and aluminum foil. When you're ready to enjoy it, thaw it in the refrigerator overnight and bake as directed. Note that the texture may change slightly after freezing, but it will still be delicious.
What can I use instead of pinto beans?
If you're looking for a substitute, black beans or kidney beans work well in this recipe, providing a similar texture and flavor. You could also use canned chickpeas for a different twist. Just be sure to drain and rinse them before adding to the meat mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).