Mexican Chip Casserole
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
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1 pound ground beef
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1 medium onion, chopped
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1 garlic clove, minced
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (11 ounces) Mexicorn
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1 can (4 ounces) chopped green chiles
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1 package (9-1/4 ounces) corn chips
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1 can (10 ounces) enchilada sauce
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1 to 2 cups shredded Colby-Monterey Jack cheese
Directions
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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.
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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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