Speedy Enchilada Bake by Pillsbury
1 c chopped plum tomatoes
11 oz can Mexicorn
10 oz can enchilada sauce
20 oz tub Old El Paso Refrigerated Taco sauce with seasoned beef (make your own)
4 c small round corn tortilla chips
8 oz shredded mild cheddar cheese
1/4 c sliced green onions
1. Heat oven to 375. Spray 8" (2 quart) glass dish with nonstick spray. In medium bowl, combine tomatoes, corn, and enchilada sauce; mix well.
2. In sprayed dish, layer half taco sauce with beef, 1 1/2 c of chips, 1/2 c cheese, and half of the corn mixture. Repeat.
3. Sprinkle with remaining 1 c cheese and onions. Arrange reamining 1 c chips upright around edge of dish, overlapping if necessary.
4. Bake 35-40 minutes or until bubbly and thoroughly heated. 6 servings