MEXICAN CHIP CASSEROLE

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Mexican Chip Casserole image

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

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 613 calories, Fat 36g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 1168mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

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