Mexican Chip Casserole

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.

Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid – 9 inch x 13 Inch

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