“My sister gave me this recipe 20 years ago and my family still loves it.” - by rpeijm
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- 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
Amount Per Serving (12 total)
- Calories
- 249 cal
- 12%
- Fat
- 10.5 g
- 16%
- Carbs
- 32.9 g
- 11%
Based on a 2,000 calorie diet
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