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Ingredients:
1 Pound(s) ground beef
1 medium onion, chopped
1 garlic, minced
1 Can(s) undiluted cream of mushroom soup
11 (1 can) mexicorn
4 (1 can) chopped green chilies
10 1/2 (1 pkg.) corn chips
10 (1 can) enchilada sauce
1 to 2 cups shredded Colby-Jack cheese
Directions: In a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain. Add soup, corn and chilies; mix well. In an ungreased shallow 3-qt. baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and bubbly.
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