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Speedy Enchilada Bake




Source of Recipe


Pillsbury


List of Ingredients




1 cup chopped Italian plum tomatoes (3 medium)
1 can (11 oz) Green Giant® 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).

Recipe



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.