I was so proud of my nephew today, he lit the coals, assembled this fun Frito Casserole and did a great job of cooking it in my 12 inch dutch oven. This is one of those dishes that is tailor made for a group of young 'Frito Banditos' but so good that the adults end up going back for seconds. Imagine Tex Mex Wontons. The corn chips transform into a light, crispy, cheesy topping when baked, covering a layer of creamy, spicy hamburger. This cooks in a jiffy, once you brown the hamburger and onion all you need to do is heat the rest of the ingredients until they are bubbling and the cheese has melted. This was ready in 20 minutes with 12 coals in a circle around the bottom and 18-20 on top. Garnish with a spoonful of sour cream and feel like a kid again when you dive into this funky, filling casserole.
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can condensed cream of mushroom soup, undiluted
1 (11 ounce) can Mexicorn, drained
1 (4 ounce) can chopped green chilies, drained
1 (10 1/2 ounce) packages Frito corn chips
1 (10 ounce) can enchilada sauce
2 cups shredded Cheddar-Jack cheese
Salt and pepper to taste
Lightly oil or spray a 12 inch dutch oven.
Brown beef, chopped onion and garlic over a full compliment of coals; drain.
Add the soup, corn and chilies; stir to mix well.
Season with salt and pepper to taste, if desired.
Cover with bag of corn chips. Pour can of enchilada sauce evenly over chips. Top with cheese.
Bake at 350 degrees for 15-20 minutes or until heated thoroughly and cheese has melted. Serves 4-6.
|Layers of ground beef mixture, corn chips, enchilada sauce and cheese|