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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Reserve 1 cup of corn chips. Combine remaining chips with 1 2/3 cups cheese, chili, enchilada sauce, tomato sauce and onion mix. Pour into 11 x 7 x 1 1/2-inch baking dish. Bake uncovered at 375° for 30 minutes or until hot. Spread top of mixture with 1 cup sour cream. Sprinkle with 1/2 cup shredded cheese. Circle reserved corn chips around edge. Bake 5 minutes longer. Makes 6 servings.