- 1 pound ground beef
- 1 (10 ounce) can Market Pantry® green enchilada sauce
- 4 cups Market Pantry white corn tortilla chips
- 1 (8 ounce) package Market Pantry shredded Mexican style 4 cheese blend
- 3 tablespoons chopped cilantro
- Heat oven to 350 degrees F. Crumble and cook ground beef in large skillet over medium-high heat 8 to 10 minutes or until no longer pink; drain. Stir in enchilada sauce.
- Coarsely crush half of chips in bottom of 2-quart casserole. Top with half of the ground beef and half of the cheese. Repeat layers with remaining chips, beef and cheese.
- Bake 15 minutes or until cheese is melted. Sprinkle with cilantro.