Beef Mushroom Chilies Casserole

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This recipe uses the beef mushroom master mix posted separately. The 1st 8 ingredients for the freezer mix have been broken down to size in order to get this posted. Please use recipe #107902 for actual measurements for the freezer mix. You can make this less spicy by reducing the chilies if desired.

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Steps

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Dip container of 3 cups beef-mushroom frozen mix in hot water just to loosen.

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In 2-quart saucepan , heat frozen mix , water and enchilada sauce to boiling.

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Reduce heat.

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Cover and simmer , stirring frequently , until mix is thawed , about 20 minutes.

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Preheat oven to 350f rinse green and red chilies to remove seeds.

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Cut chilies into small pieces.

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Arrange 2 cups of the corn chips , and half each of the meat mixture , chilies and cheese in ungreased baking dish , 10x6x1 3 / 4 inches.

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Repeat with remaining meat mixture , chilies and cheese.

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Sprinkle with remaining corn chips.

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Bake uncovered until casserole is bubbly , 30 to 35 minutes.

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Ingredients

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ground beef, onion, garlic, cream of mushroom soup, mushroom stems and pieces, water, instant beef bouillon, pepper, enchilada sauce, green chilies, red chilies, corn chips, cheddar cheese