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     Title: Mexican Chip Casserole
Categories: Beef, Vegetables, Chilies, Cheese
     Yield: 6 Servings

     1 lb Ground beef
     1 md Onion; chopped
     1 cl Garlic; minced
10 3/4 oz Can cream of mushroom soup:
          - undiluted
    11 oz Can Mexicorn
     4 oz Can chopped green chilies
 9 1/4 oz Bag corn tortilla chips
    10 oz Can enchilada sauce
     2 c  Co-Jack cheese; shredded

 In a skillet, cook beef, onion and garlic over medium
 heat until meat is no longer pink and onion is tender;
 drain. Add soup, corn and chiles; mix well.

 In an ungreased shallow 3 qt baking dish, layer meat
 mixture, chips and sauce; top with cheese. Bake,
 uncovered, at 350 F/175 C for 8-10 minutes or until
 heated through.

 Recipe by Doris Heath Franklin, North Carolina

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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