1 pound lean ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 can (11 oz) Mexicorn, drained
1 can (4 oz) chopped green chilies
1 package ( 10-1/2 oz) corn chips
1 can (10 oz) enchilada sauce
1-2 cups (4-8oz) shredded Co-Jack cheese
Yield: 6 servings
In a large skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Add soup, corn and chilies; mix well. In an ungreased 13"x9" baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350 degrees for 8-10 minutes or until heated through.
1 medium onion, chopped
1 garlic clove, minced
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 can (11 oz) Mexicorn, drained
1 can (4 oz) chopped green chilies
1 package ( 10-1/2 oz) corn chips
1 can (10 oz) enchilada sauce
1-2 cups (4-8oz) shredded Co-Jack cheese
Yield: 6 servings
In a large skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Add soup, corn and chilies; mix well. In an ungreased 13"x9" baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350 degrees for 8-10 minutes or until heated through.
