1 pkg. tortilla chips
1 can enchilada sauce (No. 303)
1 can mexicorn
1 lb. grated cheddar cheese
1 lb. ground beef (no salt)
1 can whole Ortega chilies
1 can cream of mushroom soup
1 can cream of chicken soup (mix both soups together)

Cover bottom of casserole with tortilla chips smash down with palm of hand. Pour enchilada sauce on the chips. Pour on browned ground round. Sprinkle on 1/2 of cheese, on top of this put on corn (do not drain). Wash with cold water, chili peppers layer on top of corn, put on 2 cans of soup, sprinkle on rest of cheese. Bake at 350 degrees for 35 to 40 minutes.