Mexican Chip Casserole

Name: Mexican Chip Casserole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings.
Cuisine: North America, Mexican
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 chiles; 1 package (9-1/4 ounces) corn chips; 1 can (10 ounces) enchilada sauce; 1 to 2 cups shredded Colby-Monterey Jack cheese

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

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

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 chiles
1 package (9-1/4 ounces) corn chips
1 can (10 ounces) enchilada sauce
1 to 2 cups 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 chiles; 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.

Nutrition Facts

1 cup: 613 calories, 36g fat (10g saturated fat), 69mg cholesterol, 1168mg sodium, 47g carbohydrate (6g sugars, 5g fiber), 26g protein.

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