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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 pound(s) ground beef |
3 cup(s) (12 ounces) shredded colby-monterey jack cheese, divided |
3 cup(s) salsa |
1 10-ounce package(s) frozen corn, thawed |
1 cup(s) (8 ounces) sour cream |
1 to 2 tablespoon(s) chili powder |
1 teaspoon(s) ground cumin |
6 cup(s) tortilla chips |
Directions:
1. • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well.
2. • Pour half into a greased 13-in. x 9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
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