In essence this is a dip, but can be served just like any other casserole.
1.5 lb. Ground Beef
1 Medium Onion, diced
2 Cloves Garlic, minced
1 Can Red Kidney Beans, drained and rinsed
1 Can Pinto Beans, drained and rinsed
1 Package Chili Seasoning
1 Can RoTel Chili Fixin’
1 Can Tomato Paste
2C Beef Broth
Salt to taste
1 T Chili Powder (optional)
3 T Dark Chocolate Chips (optional)
1/4 C Masa Corn Flour
1 C Sour Cream
1 Bag Chili Cheese Fritos (use GF Option if Needed)
1 Bag Regular Fritos (optional)
2 C Cheddar Cheese, shredded
-In large pan over medium heat, cook ground beef, strain grease. Add in all other ingredients except flour. Bring to light boil. Cover, reduce heat and simmer 30 minutes. Remove from heat, stir in flour. Allow to cool about 15-20 minutes.
-In 11X7 inch baking pan, place 3rd of chili cheese fritos to bottom of pan, add in half of chili mixture and 1 C Cheese. Top with 1/3 of fritos, and chili. Bake 350 degrees for 20 minutes.
-Top chili with sour cream, rest of chips and remainder of cheese. Bake an additional 5-7 minutes. Let stand for 10 minutes. Serve with fritos, or as a casserole. Enjoy!