Ingredients:
1 lb ground beef
1 medium onions, chopped
2 cloves garlic, minced
1 can condensed cream of mushroom soup, undiluted
1 (11 ounce) cans mexicorn, drained
1 (4 ounce) cans chopped green chilies, drained
1 (10 1/2 ounce) packages Frito corn chips
1 (10 ounce) cans enchilada sauce
2 cups shredded colby-monterey jack cheese
Directions:
In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
Add the soup, corn, and chiles; stir to mix well.
Season with salt and pepper to taste, if desired.
In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
Top with cheese.
Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.
Servings: 6
Time preparation: 25 min.
Time total: 35 min.