Once the holidays start approaching, life can get somewhat hectic, so it’s important to use every timesaver available. That’s why at mealtime, a one-dish meal can come in handy.
This Mexican Casserole is one such dish. Not only will it save time in the kitchen, but also it’s a delightful change of pace from the big turkey and ham dinners that are part of most holiday celebrations. In addition, this casserole is great to take to potluck dinners and other get-togethers with family and friends.
It can be thrown together in no time and only takes about 8-10 minutes to bake. However, those who take a taste of this delicious, crunchy casserole will think it took much longer.
MEXICAN CORN CHIP CASSEROLE
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1/2 package of taco seasoning mix
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1 (11-ounce) can Mexicorn
1 (4-ounce) can chopped green chilies (optional)
1 (10-1/2 ounces) chili corn chips
1 (10-ounce) can enchilada sauce
2 cups (8 ounces) shredded colby-Jack cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Add soup, Mexicorn, chilies and taco seasoning mix; mix well.
In an ungreased, shallow 3-quart baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered at 350 degrees for 8 to 10 minutes or until heated through. Makes 6 servings.
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