Zutaten für Mexican Chip Casserole
- Ground Beef
- 1 medium onion, chopped
- Garlic Clove
- Cream Of Mushroom Soup
- Mexicorn
- Green Chilies
- 1 (10 ounce) bag corn tortilla chips
- 1 (15 ounce) can enchilada sauce
- Colby Monterey Jack Cheese
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Zubereitung von Mexican Chip Casserole
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Stir in 1 (10.75 ounce) can condensed tomato soup, 1 (15 ounce) can whole kernel corn, drained, and 1 (4 ounce) can diced green chilies, undrained. Mix well.
- Preheat oven to 350°F (175°C).
- In an ungreased 3-quart shallow baking dish, layer half of the meat mixture, half of a 10 ounce bag of corn tortilla chips, and half of 1 (15 ounce) can enchilada sauce.
- Repeat layers with remaining meat mixture, tortilla chips, and enchilada sauce.
- Top with 1 ½ cups shredded cheddar cheese.
- Bake, uncovered, for 8-10 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
12g
Fat
43g
Carbs
6g
