Ingredients:
1/2 lb ground beef
1/3 large onions
1/4 clove garlic, minced
4 1/16 ounces cans cream of mushroom soup
1 1/2 ounces cans mushroom stems and pieces
1/8 can water or 1/8 can red wine
1/8 tablespoon instant beef bouillon
1/8 teaspoon pepper
1/4 cup water
1 (10 ounce) cans hot enchilada sauce
1 (4 ounce) cans green chilies
1 (4 ounce) cans red chilies
3 cups corn chips
1 1/2 cups shredded cheddar cheese
Directions:
Dip container of 3 cups Beef-Mushroom (recipe#107902) frozen mix in hot water just to loosen.
In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
Preheat oven to 350 F Rinse green and red chilies to remove seeds (the seeds are very hot).
Cut chilies into small pieces.
Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese.
Sprinkle with remaining corn chips.
Bake uncovered until casserole is bubbly, 30 to 35 minutes.
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.