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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was a hit yesterday-not many leftovers. I added some olives and used creamed corn instead of regular corn. Next time I think I'll add some refried beans to the mixture. YUMMY! Ingredients:
1 lb ground beef |
1/2 cup chopped onion |
1 garlic clove, minced |
10 3/4 ounces condensed cream of mushroom soup |
11 ounces mexican-style corn, drained |
8 ounces green chilies, diced |
12 ounces tortilla chips, crushed |
10 ounces enchilada sauce |
2 cups shredded cheddar cheese |
Directions:
1. In a large skillet over medium high heat, brown beef with onion and garlic and drain grease.
2. Add soup, corn, and green chilies and mix well.
3. Layer meat mixture, tortilla chips, and enchilada sauce in a 3-quart baking dish.
4. Top with cheese.
5. Bake for 30 minutes.
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