South of the Border

03 Oct

A Mexican-style casserole made with layers of ground beef, kidney beans and tortilla chips, topped with cheese, tomatoes, onions, olives and lettuce.

-By Christine (Salzer) Strommen


1 lb ground beef
1 onion, chopped
1 clove garlic, minced
2 cups water
1 8-oz can tomato sauce
2 Tbsp chili powder
¼ tsp oregano, crushed
1 15-oz can red kidney beans, drained
½ lb nacho chips, crushed
1 cup shredded lettuce
½ cup shredded cheddar cheese
2 tomatoes, chopped
¼ cup sliced green onions
¼ cup chopped black olives
8 oz sour cream


  1. In a skillet, brown beef, ½ onion and garlic. Drain fat.
  2. Stir in water, tomato sauce, chili powder and oregano. Pour ½ mixture into pan. Top with ½ of the beans and ½ the chips. Repeat layering.
  3. Cover and bake at 350 degrees for 30 minutes or until heated through. Top with lettuce, cheese, tomatoes, remaining onions and olives.
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Posted by on October 3, 2011 in Main Dishes


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