Prep: 6 Mins Cook: 35 Mins
Crunchy corn chips and seasoned ground beef are baked in an enchilada and cream soup sauce. A quick fix for a busy weeknight.

Creamy Corn Chip Casserole


  • 1 pound lean ground beef
  • 2 cans (10.75-oz.) condensed cream of mushroom soup
  • 8 ozs. ORTEGA Enchilada Sauce
  • 1 packet dry onion soup mix
  • 1 package (16-oz.) corn chips
  • 1 cup shredded cheddar cheese


Preheat oven to 325°F.

In a large skillet brown ground beef; drain. Add mushroom soup, evaporated milk, enchilada sauce and dry onion soup mix; stir well. Spoon half in a 13x9x2-inch baking dish followed with half of the corn chips. Repeat layers then top with cheddar cheese. Bake for 30 minutes, or until hot. Serve warm.
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