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Mexican Chip Casserole

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Perfect for a Cinco de Mayo fiesta, this Mexican chip casserole is a funky version of lasagna. Layer seasoned beef, corn, cheese and corn chips for a meal everyone will love.

Cooking Time: 20 min

Ingredients

1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
10 3/4 ounces can condensed cream of mushroom soup, undiluted
11 ounces can Mexicorn
4 ounces can green chilies, chopped
10 1/2 ounces corn chips
10 ounces can enchilada sauce
2 cups shredded colby jack cheese

Instructions

In a skillet, cook beef, onion, and garlic until meat is browned and onion is tender; drain.
Add soup, corn, and chilies; mix well. In an ungreased shallow 3-quart baking dish, layer meat mixture, tortilla chips, and enchilada sauce; top with cheese.
Bake, uncovered, at 350 degrees F for 8 - 10 minutes or until heated through.