menu

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.

Notes

LIke this recipe?  Be sure to download the Free 27 Simple Mexican Recipes eCookbook today!

Cooking Time20 min

Cooking MethodCasserole

Ingredients

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

Instructions

  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.

close

Main Menu

Categories