Sour Cream Chili Bake
A hearty and cheesy chili bake featuring seasoned ground beef, pinto beans, spicy enchilada sauce, and gooey cheese, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 lb ground beef ⓘ
- 1 (15 oz) can pinto beans, drained ⓘ
- 1 (10 oz) can hot enchilada sauce ⓘ
- 1 (8 oz) can tomato sauce ⓘ
- 1 cup shredded sharp American cheese (4 oz)
- 1 teaspoon instant minced onion ⓘ
- 1 (6 oz) package corn chips ⓘ
- 1 cup dairy sour cream ⓘ
- 1/2 cup shredded sharp American cheese (2 oz) ⓘ
Instructions
- In a skillet, brown the ground beef and drain off the fat.
- Stir in drained pinto beans, enchilada sauce, 1 cup shredded cheese, and instant minced onion.
- Layer the mixture in a baking dish.
- Top with corn chips, remaining shredded cheese, and sour cream.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes until heated through and cheese is bubbly.
Tips & Substitutions
For added flavor, consider seasoning the ground beef with taco seasoning before browning. If you want a bit of heat, use spicy enchilada sauce or add jalapeños to the mixture. For a lighter version, substitute ground turkey for the beef and low-fat sour cream for the regular. You can also use black beans instead of pinto beans for a different texture and taste.
Serving Suggestions
Serve the Sour Cream Chili Bake with a side of fresh salad or Mexican rice for a complete meal. It pairs beautifully with Mark'S Salsa Burgers for a festive touch. Garnish with fresh cilantro, diced onions, or avocado for added freshness. This dish also makes a great party appetizer; simply serve with extra corn chips for dipping.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, heating at 350°F (175°C) until warmed through. Alternatively, you can microwave individual portions, but be sure to cover to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Chili Bake contains roughly 977 calories, with 26g protein, 95g carbohydrates, and 57g fat. It is an excellent source of protein (53% of the Daily Value), calcium (29% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1296mg per serving (56% 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 dish ahead of time?
Yes, you can prepare the layers ahead of time and assemble them in the baking dish, covering it tightly. Refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I use instead of pinto beans?
You can substitute pinto beans with black beans, kidney beans, or even refried beans if you prefer a creamier texture. Just be sure to drain any canned beans well before adding them to the mixture.
Is it possible to make this vegetarian?
Absolutely! You can replace the ground beef with a plant-based alternative or a mixture of sautéed vegetables like bell peppers and zucchini. Use vegetarian enchilada sauce and beans to keep it completely meat-free while still enjoying the dish's rich flavors.
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).