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Mexican Chip Casserole

Total Time

Prep/Total Time: 20 min.

Makes

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 chilies
  • 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 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.

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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