1. Dip container of 3 cups Beef-Mushroom (recipe#107902) frozen mix in hot water just to loosen. 2. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling. 3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. 4. Preheat oven to 350°F Rinse green and red chilies to remove seeds (the seeds are very hot). 5. Cut chilies into small pieces. 6. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese. 7. Sprinkle with remaining corn chips. 8. Bake uncovered until casserole is bubbly, 30 to 35 minutes. ---------------------------------------------------------------------------
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