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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This satisfying casserole relies on convenient packaged ingredients to create an entree with savory Southwestern flair. There's nothing tricky about the preparation, and I have time to set the table while it's in the oven. Doris Heath Franklin, North Carolina Ingredients:
1 pound ground turkey or 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-monterey jack cheese |
Directions:
1. 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.
2. In an ungreased shallow 3-qt. baking dish, layer meat mixture, chips and sauce; top with cheese. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Yield: 6 servings.
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