1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
10 3/4 ounces can condensed cream of mushroom soup, undiluted
11 ounces can Mexicorn
4 ounces can green chilies, chopped
10 1/2 ounces corn chips
10 ounces can enchilada sauce
2 cups shredded colby jack cheese
In a skillet, cook beef, onion, and garlic until meat is browned and onion is tender; drain. Add soup, corn, and chilies; mix well.
In an ungreased shallow 3-quart baking dish, layer meat mixture, tortilla chips, and enchilada sauce; top with cheese.
Bake, uncovered, at 350°F for 8 – 10 minutes or until heated through.