Sour Cream Chili Bake
Get ready to savor the ultimate comfort food with this Sour Cream Chili Bake, a hearty casserole that combines robust chili flavors with a creamy, cheesy topping! Perfectly spiced ground beef, tender kidney beans, and a medley of aromatic tomatoes and seasonings create a rich chili base, layered over a bed of al dente pasta. The show-stopping topping—featuring tangy sour cream, melty cheddar cheese, and luscious cream cheese—bakes to golden perfection, adding a velvety finish to every bite. Ready in under an hour, this crowd-pleasing, family-friendly dinner is ideal for busy weeknights or potluck gatherings. Garnish with fresh green onions for a pop of color and flavor, and watch this irresistible dish disappear in no time!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 14.5 ounces diced tomatoes (with juice)
- 8 ounces tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 8 ounces cooked pasta (e.g., egg noodles or macaroni)
- 2 green onions, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned, breaking it into small crumbles as it cooks. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the beef, cooking until the onion becomes soft and translucent, about 3-4 minutes.
Stir in the diced tomatoes (with their juice), tomato sauce, and kidney beans. Add the chili powder, ground cumin, salt, and black pepper. Stir to combine and let simmer for 5 minutes to blend the flavors.
While the chili mixture simmers, prepare the sour cream topping by combining the sour cream, shredded cheddar cheese, and cream cheese in a medium bowl. Mix until smooth and set aside.
Spread the cooked pasta evenly in the bottom of a lightly greased 9x13-inch baking dish.
Pour the chili mixture over the pasta, spreading it evenly.
Dollop the sour cream mixture over the chili layer and carefully spread it into an even layer.
Bake in the preheated oven for 20-25 minutes, or until the sour cream topping is bubbling and slightly golden around the edges.
Remove from the oven and let the dish rest for 5 minutes before serving.
Garnish with optional chopped green onions and serve warm. Enjoy!
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 45.5 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1553 mg | 119% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3699 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
