Mexican Chip Casserole

Taste of Home

Ready in: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Gluten Free
Very Popular

Ingredients

  • 1 to 2 cups (4 to 8 ounces) shredded Colby-Monterey Jack cheese
    Cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    Canned and Jarred
  • 1 package (10-1/2 ounces) corn chips
    Savory Snacks
  • 1 can (10 ounces) enchilada sauce
    Pasta and Rice;Ethnic Foods
  • 1 garlic clove, minced
    Produce
  • 1 can (4 ounces) chopped green chilies
    Produce
  • 1 pound ground beef
    Meat
  • 1 can (11 ounces) Mexicorn
    Canned and Jarred
  • 1 medium onion, chopped
    Produce

Steps

  • In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
  • Add soup, corn and chilies; mix well.
  • In an ungreased shallow 3-qt. baking dish, layer meat mixture, chips and sauce; top with cheese.
  • Bake, uncovered, at 350° for 8-10 minutes or until heated through.

Nutrition

  • Calories: 613.2  cal  (30.66%)
  • Fat: 36.03  g  (55.43%)
  • Saturated Fat: 11.94  g  (74.65%)
  • Carbohydrates: 49.89  g  (16.63%)
  • Sugar: 7.06  g  (7.84%)
  • Cholesterol: 73.99  mg  (24.66%)
  • Sodium: 1372.08  mg  (59.66%)
  • Protein: 24.77  g  (49.54%)
  • Zinc: 5.28  mg  (35.22%)
  • Phosphorus: 333.05  mg  (33.3%)
  • Vitamin B2: 0.56  mg  (32.76%)
  • Vitamin B12: 1.85  µg  (30.84%)
  • Selenium: 17.77  µg  (25.39%)
  • Calcium: 230.17  mg  (23.02%)
  • Vitamin B3: 4.44  mg  (22.2%)
  • Fiber: 5.39  g  (21.55%)
  • Manganese: 0.42  mg  (21.17%)
  • Vitamin B6: 0.39  mg  (19.5%)
  • Magnesium: 74.67  mg  (18.67%)
  • Iron: 3.11  mg  (17.3%)
  • Copper: 0.28  mg  (14.23%)
  • Potassium: 476.88  mg  (13.63%)
  • Folate: 47.11  µg  (11.78%)
  • Vitamin B5: 1.15  mg  (11.52%)
  • Vitamin A: 545.53  IU  (10.91%)
  • Vitamin C: 8.94  mg  (10.83%)
  • Vitamin E: 1.03  mg  (6.87%)
  • Vitamin B1: 0.08  mg  (5.54%)
  • Vitamin K: 4.93  µg  (4.69%)
  • Vitamin D: 0.19  µg  (1.26%)

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