Mexican Chip Casserole
Total TimePrep/Total Time: 20 min.
- 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 shredded Colby-Monterey Jack cheese
- 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.
Nutrition Facts1 cup: 613 calories, 36g fat (10g saturated fat), 69mg cholesterol, 1168mg sodium, 47g carbohydrate (6g sugars, 5g fiber), 26g protein.
May 14, 2018
love this as written but have made changes too. Will use chili cheese fritos instead of regular corn chips. Fritos/corn chips do not get soggy, other reviewers changed recipe and did tortilla chips and had soggy results.Also, I change layering so chips stay crisper, I place meat mixture in pan, then do half to three quarters of the enchilada sauce, then add my chips and cheese on top, and finally use remaining enchilada sauce as more of a garnish on top of chips and cheese. Sometimes I'll also add a drained can of black beans to beef up the protein a bit/have more leftovers.
Mar 6, 2014
My family loved this when I made it one night for supper! I added mushrooms to the meat and we topped it with sour cream, black olives and salsa! It was great!
Dec 10, 2013
It was pretty good - however for Jimmy I had to add a can of refried beans? In that case I might add another can of enchilada sauce. Sometime I would like make it just the way the recipe said to!
Nov 10, 2013
Was served a similar dish at a repast asked for the recipe couldn't get it. So I put the ingredients in the search box and "bingo" I came up with a winner...my husband has cancer and he didn't have any problem keeping it down! It will most definitely be a mainstay in our house.
May 12, 2013
I read the reviews stating the chips ended up soggy so I didn't layer the ingredients as the directions say. I just combined everything and sprinkled the cheese on top and then crushed tortilla chips. The taste was GREAT but the texture not so much. I think I'll try this recipe again but use the meat mixture in flour tortillas, then pour on the enchilada sauce, cheese, and crushed tortillas.
Aug 13, 2012
I used mild enchilada sauce and 6 oz of cheese. It was still too spicy for all my guests. You could cook less time to have the chips crispy but the sauce wouldn't be warm, or cook longer and have warm sauce but soft chips.
May 29, 2011
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.
Jan 26, 2011
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.
Jan 3, 2011
This was easy and quick to make. The crunch of the chips added nice texture.
Oct 12, 2010
I don't usually like this type of food but it looked good so I thought I would try it