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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


  • 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


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

Reviews for Mexican Chip Casserole

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karrisadyan User ID: 7491018 82685
Reviewed 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!"

lolohiser User ID: 5362556 48058
Reviewed 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!"

mamaslilhelper User ID: 2533395 23750
Reviewed 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 husband has cancer and he didn't have any problem keeping it down! It will most definitely be a mainstay in our house."

MMahala User ID: 6543116 49633
Reviewed 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."

Laurabuyer User ID: 6812867 64122
Reviewed 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."

crazy4sushi User ID: 5824124 29171
Reviewed 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."

carolinagurlie User ID: 5787096 47184
Reviewed 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."

joeycannon User ID: 5617783 29282
Reviewed Jan. 3, 2011

"This was easy and quick to make. The crunch of the chips added nice texture."

sclr4 User ID: 5457678 52328
Reviewed Oct. 12, 2010

"I don't usually like this type of food but it looked good so I thought I would try it"

pepsigirlkg User ID: 5154758 52325
Reviewed May. 18, 2010

"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."

sgreer75 User ID: 4928630 56339
Reviewed May. 6, 2010

"this is really good. I used tortilla chips instead of corn chips."

selinaherrington User ID: 4372725 22901
Reviewed Sep. 18, 2009

"I don't like spicy sauces either.  So what did you use for a sauce for this dish."

heatherdthomas User ID: 2627714 29169
Reviewed Jan. 31, 2009

"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."

cntbailey User ID: 1507453 22299
Reviewed Dec. 22, 2008

"This is the second time I have made this and my family likes it because it is different. easy and quick to make!"

Craftygirl User ID: 1402809 48012
Reviewed Sep. 28, 2008

"Very good. We ate like food was going out of style and four of us almost devoured the entire casserole. Thanks for sharing.


cntbailey User ID: 1507453 17699
Reviewed Sep. 15, 2008

"easy to family loved it! I would like to make it a little hotter for me. I will make it again."

latinrose User ID: 37938 29227
Reviewed Jan. 28, 2008

"Thanks for the recipe. This sounds like something my grandchildren would like. latinrose"

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