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Mexican Chip Casserole Recipe

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This recipe for Mexican Chip Casserole is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 (10-1/2 ounces) corn chips
1 can (10 ounces) enchilada sauce
1 to 2 cups (4 to 8 ounces) shredded Colby-Monterrey Jack cheese
Directions:
Directions:
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-quart baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350º for 8-10 minutes or until heated through.
Number Of Servings:
Number Of Servings:
6

 

 

 

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