Freezer Mix Chilies Casserole
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-mushroom freezer mix
|
* |
| ¼ | cup |
water
|
|
| 1 | can |
enchilada sauce
hot |
*
|
| 1 | can |
green chili peppers
|
*
|
| 1 | can |
red chili peppers
|
*
|
| 3 | cups |
corn chips
|
*
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef-mushroom freezer mix
|
* |
| 59 | ml |
water
|
|
| 1 | can |
enchilada sauce
hot |
*
|
| 1 | can |
green chili peppers
|
*
|
| 1 | can |
red chili peppers
|
*
|
| 7.1E+2 | ml |
corn chips
|
*
|
| 355 | ml |
cheddar cheese
shredded |
|
Directions
Dip container of frozen mix in hot water just to loosen.
In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
Heat oven to 350℉ (180℃). Rinse green and red chilies to remove seeds (the seeds are very hot).
Cut chilies into small pieces. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish , 10x6x1¾ inches, repeat with remaining meat mixture, chilies and cheese.
Sprinkle with remaining corn chips.
Bake uncovered until casserole is bubbly, 30 to 35 minutes.
