1 lb. ground beef
1 med. onion, chopped
1 garlic clove, minced
1 can (10-3/4 oz.) cream of mushroom soup, undiluted
1 can (11 oz.) Mexicorn
1 can (4 oz.) chopped green chilies
1 pkg. (10-1/2 oz.) corn chips
1 can (10 oz.) enchilada sauce
1-2 c. (4-8 oz.) 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 qt. baking dish, layer meat mixture, corn chips, and enchilada sauce; top with cheese.

Bake uncovered at 350°F for 8-10 minutes, or until heated through.

Yield 6 servings.