Prep 25 mins
Cook 10 mins
A favorite of my kids and my nieces and nephews.
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can condensed cream of mushroom soup, undiluted
- 1 (11 ounce) can mexicorn, drained
- 1 (4 ounce) canchopped green chilies, drained
- 1 (10 1/2 ounce) package Frito corn chips
- 1 (10 ounce) can enchilada sauce
- 2 cups shredded colby-monterey jack cheese
- In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
- Add the soup, corn, and chiles; stir to mix well.
- Season with salt and pepper to taste, if desired.
- In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
- Top with cheese.
- Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.
Yum! I followed the recipe except I didn't bake it. After reading some of the reviews, I didn't want to bake the Fritos as some said the Fritos weren't so good in leftovers. Instead I finished it by leaving it in the skillet, topping with the cheese and covering to melt the cheese. So no heating the oven in the summer heat! Topped each serving with crumpled Fritos, lettuce, diced tomatoes, cilantro, salsa and sour cream. I think this would make an excellent party dip too.
A flavorful twist to Mexican cuisine. Quick and easy. Made exactly as written although I made my own Mexi-corn. Served as Super Bowl dinner with plenty left-over.
Delicious!! This is so simple to make and tastes awesome. I made a couple of adjustments: first I chopped up one Jalapeno pepper, which I fried up with the ground beef, instead of the can of chilies; second I only put in half the bag of Frito's and left some to top after it was done cooking. I baked for about 25 minutes, it was heated through and the cheese was melted. My husband suggested next time leaving all the Frito's out and just topping each individual serving as they get mushy in the fridge for leftovers...so that is something I may try!! Overall this is a fantastic recipe, thanks for posting :)