Mexican Casserole by Ann Gulledge

By kdsorgen

Ingredients

• 1 onion, finely chopped
• 2 lbs. ground beef
• 1 can mushroom soup
• 1 can cream of chicken soup
• 1 can mild enchilada sauce
• 1 medium size Pace's Picante Sauce
• 1 can niblet's corn, washed and drained
• 1 can hot chili red beans (or red beans), drained
• 1 large bag tortilla chips, broken
• sharp cheddar, grated
• sour cream

Preparation

Step 1

Brown beef and onion. Stir in soups, sauces, corn and beans. In greased casserole (1 large or 2 square) layer chips, beef mixture, cheese. Repeat layers.

Bake at 400º til heated through and cheese is melted. Serve with sour cream.