Mexican chip casserole is 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. From Doris Heath of 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 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

Method 

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. Yield: 6 servings.