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This satisfying casserole relies on convenient packaged ingredients to create an entree with savory Southwestern flair. There's nothing tricky about the preparation, and I have time to set the table while it's in the oven. Doris Heath Franklin, North Carolina
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Nutritional Facts 1 serving (1 cup) equals 613 calories, 36 g fat (10 g saturated fat), 69 mg cholesterol, 1,168 mg sodium, 47 g carbohydrate, 5 g fiber, 26 g protein.
Originally published as Mexican Chip Casserole in Quick Cooking July/August 1998, p29
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Reviewed on May. 29, 2011 by crazy4sushi
I used tortilla chips and I was hoping that the chips would stay a little more crunchy. Maybe if the layers were spread out into a 9 x 13 it would have been more to my liking. I added a can of black beans to the meat mixture. The enchilada sauce gave it a nice kick.
Reviewed on Jan. 26, 2011 by carolinagurlie
This was super easy and super tasty! I layered mine and baked it in a 2 1/2 qt casserole and it was great! But next time I think I'll use 2 cans of enchilada sauce. The 1 can just wasn't enough for me.
Reviewed on Jan. 03, 2011 by joeycannon
This was easy and quick to make. The crunch of the chips added nice texture.
Reviewed on Oct. 12, 2010 by sclr4
I don't usually like this type of food but it looked good so I thought I would try it
Reviewed on May. 18, 2010 by pepsigirlkg
Super fast and yummy. I used Corn tortilla chips and little more enchilada sauce than the recipe called for. I am going to try adding Jalapeño next time for some kick.
Reviewed on May. 06, 2010 by sgreer75
this is really good. I used tortilla chips instead of corn chips.
Reviewed on Sep. 18, 2009 by selinaherrington
I don't like spicy sauces either. So what did you use for a sauce for this dish.
Reviewed on Jan. 31, 2009 by heatherdthomas
Good the first day, but soggy the second. I also think it is too spicy with the enchalada sauce, so we don't add that.
Reviewed on Dec. 22, 2008 by cntbailey
This is the second time I have made this and my family likes it because it is different. Easy and Quick to make!
Reviewed on Nov. 08, 2008 by Tammileigh
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