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Mexican Chip Casserole

1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
10 3/4-ounce can condensed cream of mushroom soup, undiluted
11-ounce can Mexicorn
4-ounce can chopped green chilies
10 1/2-ounce package corn chips
10-ounce can enchilada sauce
2 cups shredded Co-Jack cheese

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-quart baking dish, layer meat mixture,
corn chips, and enchilada sauce; top with cheese. Bake, uncovered,
at 350: for 8 - 10 minutes or until heated through.

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