Creamy Corn Chip Casserole
This layered ground beef and corn chip casserole is a quick fix for a busy weeknight.
1 pound lean ground beef
2 (10.75-ounce) cans condensed cream of mushroom soup
1 (12-ounce) can evaporated milk
1 cup (8 ounces) enchilada sauce
1 (2.4-ounce) package dry onion soup mix
1 (16-ounce) package corn chips (not tortilla chips)
1 cup shredded cheddar cheese
- Preheat oven to 325°F (160°C).
- In a large skillet brown ground beef; drain. Add mushroom soup, evaporated milk, enchilada sauce and dry onion soup mix; stir well.
- Spoon half in a 13x9x2-inch baking dish followed with half of the corn chips. Repeat layers then top with cheddar cheese.
- Bake for 30 minutes, or until hot. Serve warm.
Makes 8 servings.