Mexican Hash Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground round (or venison)
• 1 small onion, chopped
• 1 (15 1/2 ounce) can mexican chili beans
• 1 (14 ounce) can rotel tomatoes (or mexican style tomatoes)
• 1 (11 ounce) bag of corn tortilla chips
• 8 ounces of shredded cheddar cheese or 8 ounces colby-monterey jack cheese
• 1 (20 ounce) can enchilada sauce
• 1 (16 ounce) container light sour cream

Recipe

• 1 crumble ground round into a large skillet, add chopped onion and cook until meat is brown.
• 2 drain well.
• 3 pre heat oven to 350°f.
• 4 in a 13x9 baking dish combine browned meat/onion mixture,chili beans,tomatoes,1/2 of the tortilla chips(crushed),2/3 of the can of enchilada sauce and 4 oz of the cheese.
• 5 stir just until blended.
• 6 top with remaining enchilada sauce and cheese.
• 7 bake at 350f until heated through and cheese is meldted.
• 8 top individual servings with sour cream(if desired).
• 9 serve remaining tortilla chips on the side.