Mexican Chip Casserole


Mexican Chip Casserole

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.


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Cooking Time20 min

Cooking MethodCasserole


  • 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


  1. In a skillet, cook beef, onion, and garlic until meat is browned and onion is tender; drain.
  2. 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.
  3. Bake, uncovered, at 350 degrees F for 8 - 10 minutes or until heated through.

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Hate and won't eat mushrooms. Any alternative to the cream of mushroom soup?


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