Recipe - Chili Stew

1 Egg; slightly beaten
Three fourths cup Water
1 pack (12oz) corn chips
2 cn (15.5oz) chili with beans
1 cn (20oz) enchilada sauce
Three fourths cup Chopped green pepper
One half cup Chopped onion
2 cup Shredded Cheddar cheese (8
oz = 2 cups)
4 cup Chopped lettuce
2 cup Chopped tomatoes

Heat oven to 350 degrees. Mix egg and water. Crush 4 cups corn chips to
make 2 cups crushed chips. Add egg mixture to crushed chips; spread in
lightly greased 13x9inch baking dish. Combine chili, 1 cup enchilada
sauce, green pepper and onion; spread over corn chips in casserole. Bake at
350 degrees for 35 minutes. Top with cheese and remaining whole corn chips;
bake 5 minutes. Top with lettuce and tomatoes. Serve with sauce.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.