Beef Mushroom Chilies Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 lb ground beef
• 1/3 large onion
• 1/4 clove garlic, minced
• 4 1/16 ounces cans cream of mushroom soup
• 1 1/2 ounces cans mushroom stems and pieces
• 1/8 can water or 1/8 can red wine
• 1/8 tablespoon instant beef bouillon
• 1/8 teaspoon pepper
• 1/4 cup water
• 1 (10 ounce) can hot enchilada sauce
• 1 (4 ounce) can green chilies
• 1 (4 ounce) can red chilies
• 3 cups corn chips
• 1 1/2 cups shredded cheddar cheese

Recipe

• 1 dip container of 3 cups beef-mushroom (beef mushroom freezer mix - oamc) 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.