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Mexican Chip Casserole Recipe

Mexican Chip Casserole Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.