1 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 10 3/4 oz. can cream of mushroom soup
1 11 oz. can Mexicorn
1 4 oz. can green chilies, chopped
1 10 oz. pkg corn chips
1 10 oz. can red enchilada sauce, hot
1 to 2 c. Colby Monterey jack cheese, shredded

In a skillet, cook beef, onion, and garlic over medium heat and 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°F for 8 to 10 minutes.

Serves 6.