This week’s recipe was introduced to me at Mom’s Sunday dinner table by my sister-in-law, Barb. She brought this unusual dish one Sunday, and I knew it from the first bite that I had to have the recipe.
I have made this for several occasions, and sometimes when I really don’t want a meal but just want to munch, while watching an old movie covered up in a warm afghan on a chilly day.
2 cups finely crushed corn chips
½ cup water
2- 15 oz cans of Hormel Chili (no beans)
1 Can (soup can size) enchilada sauce
2 cups coarsely crushed corn chips
8 oz of Sharp Cheddar Cheese
2 cups shredded lettuce
1 cup diced tomatoes
2 cups salsa
1. Mix egg and ½ cup water and add in 2 cups finely crushed corn chips. Pat in bottom of a 11×13 pan. This is the crust.
2. Mix together the chili and enchilada sauce and pour over the crust. Bake at 350 deg. For 35 minutes.
3. Layer 2 cups of coarsely crushed corn chips, then the cheddar cheese, return to oven and bake an additional 5 minutes.
5. Layer lettuce then tomatoes on top and pour salsa over the top.
6. Serve with Nacho chips.