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

1. In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.

2. Add the soup, corn, and chiles; stir to mix well.

3. Season with salt and pepper to taste, if desired.

4. In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.

5. Top with cheese.

6. Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.

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