Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

My sister gave me this recipe 20 years ago and my family still loves it.

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C).

  • Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.

  • Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

Nutrition Facts

250 calories; protein 9g; carbohydrates 32.9g; fat 10.5g; cholesterol 19.4mg; sodium 581.4mg. Full Nutrition
Advertisement