Instructions
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced or 1 tablespoon garlic powder
1 can cream of mushroom soup
1 can Mexicorn
1 can seasoned diced tomatoes and chilies (Rotel)
1 small can chopped green chilies
1 package corn chips
1 can enchilada sauce
1-2 cups shredded Colby Jack cheese
In a skillet, brown ground beef, onion and garlic until meat is browned and onion is tender. Drain. Add soup, corn, tomatoes and chilies. Mix well. In a shallow 3-quart baking dish, layer meat, corn chips and enchilada sauce. Top with cheese and bake at 350 degrees for 8-10 minutes or until heated through.
