Ingredients for Beef Mushroom Chilies Casserole
- part of 3 cups Beef Mushroom Master Mix
- part of 3 cups Beef Mushroom Master Mix
- part of 3 cups Beef Mushroom Master Mix
- part of 3 cups Beef Mushroom Master Mix
- part of 3 cups Beef Mushroom Master Mix
- 1 cup water
- part of 3 cups Beef Mushroom Master Mix
- part of 3 cups Beef Mushroom Master Mix
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can green chilies
- 1 (4 ounce) can red chilies
- 2 cups crushed corn chips
- 1 1/2 cups shredded cheddar cheese
- 3 cups Beef Mushroom Master Mix
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How to Make Beef Mushroom Chilies Casserole
- Thaw 3 cups of Beef Mushroom Master Mix (Recipe #107902) by placing the frozen container in hot water until loosened.
- In a 2-quart saucepan, combine the thawed Beef Mushroom Master Mix, 1 cup of water, and 1 (10 ounce) can of enchilada sauce. Bring to a boil.
- Reduce heat to low, cover, and simmer, stirring frequently, until the mix is heated through and thawed, about 20 minutes.
- Preheat oven to 350°F (175°C). Rinse 1 (4 ounce) can of green chilies and 1 (4 ounce) can of red chilies under cold water to remove seeds. Chop chilies into small pieces.
- In a 10x6x1 3/4 inch ungreased baking dish, layer half of 2 cups crushed corn chips, half of the beef mushroom mixture, half of the chopped chilies, and half of 1 1/2 cups shredded cheddar cheese.
- Repeat layers with remaining corn chips, beef mushroom mixture, chilies, and cheese.
- Sprinkle the remaining crushed corn chips over the top.
- Bake uncovered for 30-35 minutes, or until the casserole is bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
20g
Fat
63g
Carbs
4g
