Thursday, February 24, 2011

Easy Enchilada Casserole

1 cup chopped tomatoes (3 mediums)

1-11 ounce can of mexicorn (whole kernel corn with chopped red and green peppers)

1-10 ounce can of your favorite red enchilada sauce

1-18 ounce jar taco sauce of your choice

1/2 to 1 pound ground beef

4 cups small corn tortilla chips--chopped

2 cups (8 ounces) shredded cheddar cheese

1/4 cup sliced green onions ( 4 mediums) (optional)

Preheat oven to 375 degrees.

Spray an 8" square (2 quart) baking dish with PAM. In medium bowl, mix the tomatoes, corn, taco sauce and enchilada sauce while you are browning the ground beef.

In the baking dish, layer half of the sauce mixture followed by 1 1/2 cups of the chips, one half of the cheese and the remaining corn mixture. Top with the remainer of the taco-hamburger sauce, 1 1/2 cups chips, 1/2 cup cheese and remaining sauce mixture.

Sprinkle with the remainder of the cheese and green onions.

Arrange whole corn tortilla chips around the outer edges of the casserole.

Bake at 375 degrees for 35-40 minutes until the casserole is hot and bubbly.


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