Friday, March 15, 2013

Mexican Chip Casserole - Taste of Home's Prize Winning Recipes 2006

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (11 oz) Mexicorn
1 can (4 oz) chopped green chiles
1 package (10 1/2 oz) corn chips
1 can (10 oz) enchilada sauce
1 - 2 cups (4-8 oz) shredded Co-Jack cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Add soup, corn and chiles; mix well.

In an ungreased shallow 3-quart baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350 degrees for 8-10 minutes or until heated through.

Makes 6 servings.

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