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.
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| Mexican chip casserole |
