Speedy Enchilada Bake

 

1

cup chopped Italian plum tomatoes (3 medium)

1

can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers

1

can (10 oz) Old El Paso® enchilada sauce

1

container (18 oz) refrigerated taco sauce with seasoned ground beef

4

cups small round corn tortilla chips (5 oz)

2

cups shredded Cheddar cheese (8 oz)

1/4

cup sliced green onions (4 medium)

• 1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix tomatoes, corn and enchilada sauce.
• 2 In baking dish, layer half of the taco sauce with ground beef, 1 1/2 cups of the chips, 1/2 cup of the cheese and half of corn mixture. Top with remaining taco sauce with ground beef, 1 1/2 cups chips, 1/2 cup cheese and remaining corn mixture.
• 3 Sprinkle with remaining 1 cup cheese and the onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.
• 4 Bake uncovered 35 to 40 minutes or until bubbly and thoroughly heated.