Layered tortilla chips and purchased seasoned taco meat put the “speedy” in this casserole. It looks as good as it tastes!
cup chopped Italian plum tomatoes (3 medium)
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers
can (10 oz) Old El Paso™ enchilada sauce
container (18 oz) refrigerated taco sauce with seasoned ground beef
cups small round corn tortilla chips (5 oz)
cups shredded Cheddar cheese (8 oz)
cup sliced green onions (4 medium)
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.
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.
Sprinkle with remaining 1 cup cheese and the onions. Arrange remaining 1 cup chips upright around edge of dish, overlapping as necessary.
Bake uncovered 35 to 40 minutes or until bubbly and thoroughly heated.
Enchilada sauce comes in a variety of heat levels. Choose medium, hot or mild according to your family's preference. Green enchilada sauce is a delicious option.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.