Description
This recipe is a one-dish wonder: crunchy, creamy, cheesy, and meaty all at once. The blend of savory beef, tangy tomatoes with green chilies, sweet corn, and rich cheeses makes every bite satisfying. It’s also a great way to use pantry staples and turn them into something hearty and delicious.
Ingredients
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1 pound ground beef 🥩
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1 small onion, chopped 🧅
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1 can cream of mushroom soup (10.5 oz) 🍄
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1 can cream of chicken soup (10.5 oz) 🍗
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1 can diced tomatoes with green chilies (10 oz) 🍅
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1 can corn, drained (15 oz) 🌽
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1 bag corn chips (14 oz) 🌽
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2 cups shredded cheddar cheese 🧀
Instructions
In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is tender, about 7–10 minutes. Drain any excess grease.
Reduce the heat to low and stir in the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, and drained corn. Mix thoroughly until all the ingredients are well combined and heated through, about 3–5 minutes.
Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, start by spreading a layer of corn chips on the bottom. Then spoon half of the beef and soup mixture over the chips. Sprinkle a layer of cheddar cheese (about 1 cup). Repeat the layers: more corn chips, the rest of the beef mixture, and then top with the remaining cheddar cheese.
Place the dish in the preheated oven and bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
Remove the casserole from the oven and let it sit for 5–10 minutes before serving. This helps it firm up slightly for easier slicing and serving.
Notes
This casserole can be made ahead of time and refrigerated for up to 24 hours before baking. If baking from the fridge, add an extra 10 minutes to your bake time. It also freezes beautifully—just assemble, wrap tightly, and freeze for up to 2 months. Bake directly from frozen at 350°F for 60–70 minutes or until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes