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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (603g) Recipe makes 4 servings The following items or measurements are not included below: 1 package taco seasoning mix 4 ounces taco sauce 1 bag Fritos corn chips |
||
| Calories 630 | ||
| Calories from Fat 380 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.3g | 65% | |
| Saturated Fat 22.3g | 111% | |
| Monounsaturated Fat 15.2g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.7g | ||
| Cholesterol 166mg | 55% | |
| Sodium 1335mg | 55% | |
| Potassium 614mg | 17% | |
| Total Carbohydrate 22.9g | 7% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 6.0g | ||
| Protein 41.1g | 82% | |
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Steven's World Famous To-Die-For Sour Cream Chicken
By: Steven Loeffler
By: Lennie
Ingredients
- 1 lb lean ground beef
- 1 package taco seasoning mix
- 1 cup water
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 4 ounces taco sauce
- 3 ounces cream cheese
- 8 ounces corn kernels
- 4 ounces sliced olives
- 1 bag Fritos corn chips, 10 ounce size
- 2 cups Mexican blend cheese, shredded
Toppings
- tomato, diced
- green onions, diced
- sour cream
- shredded lettuce
Directions
1
Brown the ground beef with the onions and garlic.2
When all the pink is out of the meat add the seasoning mix, water, cream cheese, corn, 1/2 the olives and Taco sauce.3
Let this simmer for 3 to 4 minutes.4
Crush the Fritos chips (I used the chili flavored ones, but plain will work fine).5
In an 8x12 casserole dish, layer 1/2 of the Fritos, then 1/2 the meat filling, and then 1/2 the cheese (regular cheddar will work also, I just prefer the combined cheese flavors).6
Repeat the layers and top with the remaining olives.7
Bake at 375° for 20-25 minutes, or until it is warmed completely and the cheese is melted.8
To serve, you can top with shredded lettuce, the diced green onions (tops included), diced tomatoes and a shot of the sour cream.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
Featured Reviews for This Recipe
From: Kleyt
On Dec 1, 2004
This is a great casserole. I made it without the olives and with 4 oz. of cream cheese. I was a little worried about the amount of liquid before layering (I was worried the chips would get too soggy), so I let most of it cook off. Big mistake as the casserole was a little dry then (my fault, not the recipe's!). I used the chili corn chips as suggested and the taste was fantastic.
From: Linda from Canada
On Jul 26, 2002
Wouldn't change a thing. I made this dish last night for supper. Everyone raved and said it was something very close to what they might get in a restaurant in Mexico. I did use Hot Salsa instead of the Taco sauce called for in the recipe. This one is definitely a keeper.
From: Mark H.
On Jan 17, 2002
Very good recipe. I used the chili-cheese Fritos which seemed to give the dish a flavor similar to other baked Frito pies I have made. In other words, very tasty.
From: L DJ
On Jan 13, 2002
Made this for supper tonight, didn't know what you meant by mexican blend cheese so I used Monterey Jack with jalapeno chilis. My family rated it a keeper and want it again next sat.
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