Categories: Casserole, Ground Beef, Main Dish, Tex-Mex
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can condensed cream of mushroom soup, undiluted
- 1 (11 ounce) can mexicorn, drained
- 1 (4 ounce) can chopped green chilies, drained
- 1 (10 1/2 ounce) package Frito corn chips
- 1 (10 ounce) can enchilada sauce
- 2 cups shredded colby-monterey jack cheese
Directions
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In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
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Add the soup, corn, and chiles; stir to mix well.
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Season with salt and pepper to taste, if desired.
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In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
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Top with cheese.
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Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.