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A favorite of my kids and my nieces and nephews.
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can condensed cream of mushroom soup, undiluted
(11 ounce) can mexicorn, drained
(4 ounce) can chopped
(10 1/2 ounce) package Frito corn chips
(10 ounce) can enchilada sauce
colby-monterey jack cheese
In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
Add the soup, corn, and chiles; stir to mix well.
Season with salt and pepper to taste, if desired.
In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
Top with cheese.
Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.
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