Sour Cream Chili Bake

• 1 large onion, chopped
• 1 clove garlic, minced
• 3 (16 oz.) cans kidney or pinto beans, drained
• 1/4 to 1/2 tsp. chili powder
• 1/4 to 1/2 tsp. cumin
• 1 (15 oz.) can tomato sauce
• 1 small can green chilies, chopped and peeled
• 2 c. crushed tortilla chips
• 2 c. shredded Cheddar cheese
• 1 c. sour cream

1. Saute onion and garlic; add chili powder and cumin plus beans, chilies and tomato sauce.
2. Simmer.
3. Remove from heat and mix in 1 cup of tortilla chips and 1 cup grated cheese.
4. Pour into a lightly buttered 9 x 9-inch baking dish.
5. Cover and bake at 375u0b0 for 30 minutes.
6. Remove from oven and spread remaining tortilla chips around outer edge of baking dish.
7. Place sour cream in the center and sprinkle with remaining grated cheese.
8. Bake 2 to 3 minutes to melt cheese.

onion, clove garlic, kidney, chili powder, cumin, tomato sauce, green chilies, tortilla chips, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474578 (may not work)