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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A favorite of my kids and my nieces and nephews. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
2 cloves garlic, minced |
1 can condensed cream of mushroom soup, undiluted |
1 (11 ounce) can mexicorn, drained |
1 (4 ounce) can chopped green chilies, drained |
1 (10 1/2 ounce) package frito corn chips |
1 (10 ounce) can enchilada sauce |
2 cups shredded colby-monterey jack cheese |
Directions:
1. In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
2. Add the soup, corn, and chiles; stir to mix well.
3. Season with salt and pepper to taste, if desired.
4. In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
5. Top with cheese.
6. Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.
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