Categories: Main Dish

Ingredients

• 1 cup chopped Italian plum tomatoes
• 1 can (11oz) Green Giant Mexicorn whole kernel corn with red and green peppers
• 1 can (10oz) Old El Paso enchilada sauce
• 1 container (18oz) refrigerated taco sauce with seasoned ground beef
• 4 cups small round corn tortilla chips
• 2 cups shredded cheddar cheese
• 1/4 cup sliced green onions

Directions

1. Heat oven to 375. Apray 8 inch square glass baking dish with cooking spray. In medium bowl, mist tomatoes, corn and enchilada sauce.

2. In baking dish, layer half of the taco sauce with groung beef, 1 1/2 cups of the chips, 1/2 cup of the cheesa nd half of corn mixture. Top with remaining taco sauce with ground beef, 1 1/2 cups chips, 1/2 cup cheese and remaining corn mixture.

3. Sprinkle with remaining 1 cup cheese and onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.

4. Bake uncovered 35-40 minutes or until bubbly and thouroughly heated.

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