Mexican Chip Casserole Recipe

Mexican Chip Casserole RecipePhoto by: Taste of Home Mexican Chip Casserole Recipe Rating 4

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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Mexican Chip Casserole Recipe
  • Prep/Total Time: 20 min.
  • Yield: 6 Servings
10 10 20

Ingredients

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

Directions

  • In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. Add soup, corn and chilies; mix well.
  • In an ungreased shallow 3-qt. baking dish, layer meat mixture, chips and sauce; top with cheese. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Yield: 6 servings.

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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Reviews for Mexican Chip Casserole (13)

Mexican Chip Casserole Recipe

Mexican Chip Casserole

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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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