Serves: 6
Total Calories: 438
1. Saute onion in butter.
2. Add tomato sauce, chili seasoning mix and water simmer, uncovered, 5 minutes.
3. Mean while, beat eggs slightly add cream, mixing well.
4. Remove tomato-chili mixture from heat add egg-cream mixture slowly, stirring constantly.
5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole add half the Monterey Jack cheese and cover with half the sauce.
6. Repeat layers once.
7. Top with sour cream sprinkle with grated Cheddar cheese.
8. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.
This Chili-Cheese Jubilee recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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