Sorta spicy Mexican Chip Casserole (not HOT!) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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MMMMMMMMMMMMmmmmm - DH couldn't get his fill of this one! This is adapted from Quick Cooking, July/August 1998 issue. Enjoy! Ingredients:
1 lb ground turkey |
1 medium onion, chopped |
1 clove garlic, minced |
10 3/4 ounces cream of mushroom soup |
11 ounces mexicorn (can) |
4 ounces chopped green chilies |
10 1/2 ounces corn chips (think fritos) |
10 ounces enchilada sauce (i used mild) |
8 ounces shredded colby-monterey jack cheese |
Directions:
1. In a skillet, cook meat, onion& garlic over med.
2. heat until meat is browned and onion tender.
3. (if you substituted beef, drain the meat mixture now.) Add soup, corn and chilies; mix well.
4. In an ungreased 9x13 baking dish, layer meat mixture, topped by corn chips and enchilada sauce, then top with cheese.
5. Bake, uncovered, at 350 for 8-10 minutes or until heated through.
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