Ingredients

• 1 pound ground beef 
• 1 small onion, chopped 
• 1 can cream of mushroom soup (10.5 oz) 
• 1 can cream of chicken soup (10.5 oz) 
• 1 can diced tomatoes with green chilies (10 oz) 
• 1 can corn, drained (15 oz) 
• 1 bag corn chips (14 oz) 
• 2 cups shredded cheddar cheese 

Preparation

Step 1: Brown the Beef and Onion

In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is tender, about 7–10 minutes. Drain any excess grease.

Step 2: Mix the Filling

Reduce the heat to low and stir in the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, and drained corn. Mix thoroughly until all the ingredients are well combined and heated through, about 3–5 minutes.

Step 3: Layer the Casserole

Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, start by spreading a layer of corn chips on the bottom. Then spoon half of the beef and soup mixture over the chips. Sprinkle a layer of cheddar cheese (about 1 cup). Repeat the layers: more corn chips, the rest of the beef mixture, and then top with the remaining cheddar cheese.

Step 4: Bake

Place the dish in the preheated oven and bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Step 5: Cool and Serve

Remove the casserole from the oven and let it sit for 5–10 minutes before serving. This helps it firm up slightly for easier slicing and serving.

Variations

• Spicy Version: Add sliced jalapeños or use hot Rotel tomatoes for extra heat.
• Chicken Swap: Replace ground beef with shredded or diced cooked chicken for a poultry version.
• Vegetarian Option: Omit the beef and use black beans or pinto beans instead for a meatless meal.
• Add Rice: Stir in cooked rice for a heartier, more filling dish.
• More Veggies: Add bell peppers, zucchini, or black olives to sneak in more vegetables.