Chili Chip Bake

Chili Chip Bake - Judy Pearson

1 pound ground round
1 large onion (chopped)
1 clove garlic (minced)
1 15 oz. can tomato sauce
1 15.5 oz can dark kidney beans with liquid
¼ teaspoon oregano
2 tablespoons chili powder
1 large bag Fritos
2 cups shredded cheddar cheese

Brown together, in a little olive oil, the beef, onions and garlic. Stir in the tomato sauce, oregano, chili powder and kidney beans with liquid. Using about a two quart casserole that is greased, create layers of chips and meat mixture in the pan. Begin with chips on the bottom. Bake covered at 350 degrees for 45 minutes, and uncover for the last ten minutes of cooking. Take casserole out of oven and spread two cups of shredded cheddar cheese on top. Serve, nice and hot. Double this recipe for a 9x13 casserole. Original recipe serves four.

This is an old recipe and there are lots of new products on the market now. You could try it with the tomato sauce for chili and chili beans for fun.