Chili Nacho Bake

1 - 15 ounce can Chili with Beans (Chili con Carne)
1 cup sour cream
1 - 15 1/2 ounce can kidney or pinto beans
1 - 15 1/4 ounce can corn (drained) or 2 cups frozen corn
1 cup crushed tortilla chips
6 to 8 ounces cheddar cheese or other cheese

If Using Real Potatoes:
About 8 medium sized potatoes
Milk for potatoes; amount until creamy
2 tablespoons margarine or butter

If Using Instant Potatoes:
2 1/2 cups more or less of instant potatoes
About 3 cups water
3/4 cup milk for instant potatoes
About 2 tablespoons margarine or butter

For instant potatoes: Boil the water and milk. Add margarine to liquid. Add instant potato flakes to liquid. For mashed potatoes: add the amount of margarine and milk to the potatoes and mash until smooth. Cook the corn if you are using frozen corn. Mix the chili with beans, sour cream, beans, and corn together. Place potatoes on the bottom of an oval size baking dish. Place chili mixture on top. Sprinkle with crushed tortilla chips. Sprinkle with grated cheese. Bake on 350 degrees F. for 25 to 30 minutes or until cheese melts and is bubbly.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html