1 pk Beef-Mushroom Freezer Mix
1/4 c Water
1 cn Hot enchilada sauce(10oz)
1 cn Green chilies(4oz)
1 cn Red chilies(4oz)(see note)
3 c Corn chips
1-1/2 c Shredded Cheddar cheese
Dip container of 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. Heat oven to 350 . 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.
NOTE: This casserole is hot and spicy. If you prefer a
milder flavor, you can substitute 1 can (2 ounces)
sliced pimiento, drained, for the red chilies.
