Title: Chili-Cheese Jubilee
Categories: Casserole Vegetarian
Yield: 6 Servings
| 1 | | Onion,medium,chopped |
| 2 | tb | Butter |
| 1 | cn | Tomato sauce(8oz) |
| 1 | pk | Chili seasoning mix |
| 1/2 | c | Water |
| 2 | | Eggs |
| 1 | c | Light cream |
| 1 | pk | Corn chips(6oz) |
| 8 | oz | Monterey Jack cheese,cubed |
| 1 | c | Dairy sour cream |
| 1/2 | c | Cheddar cheese,grated |
| 1. Sa | ute | 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.