In a large casserole dish sprayed with non-stick spray, spread half of a bag of corn tortilla chips around the bottom. When meat is cooked and drained, stir into the soup mixture, then pour over the corn tortilla chips. Top casserole with the bag of shredded Mexican cheese.

Bake for 30-45 minutes at 350°F.

This is very good served with guacamole and sour cream and use rest of the bag of chips for dipping.

Super easy!.

Serves 6-8 people.

Submitted by: jessica g. thiele