Mexican Hotdish recipe

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Ingredients

1 pound ground beef
1 small onion, diced
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
½ teaspoon ground cumin
1 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
2 cups shredded Cheddar cheese
aluminum foil

Nutrition Info

982.6 calories
carbohydrate: 62.3 g
cholesterol: 129 mg
fat: 65.6 g
fiber: 4 g
protein: 41 g
saturatedFat: 24.5 g
servingSize: -
sodium: 1867.3 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet, cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.

  3. Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.

  4. Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.

Recipe Yield

1 8-inch casserole

Recipe Note

This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.

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