Mexican Chip Casserole

Mexican Chip Casserole 1 pound ground beef 1 medium onion, chopped 1 clove garlic, minced 10-3/4 ounces can condensed cream of mushroom soup, undiluted 11 ounces can Mexicorn 4 ounces can green chilies, chopped 10-1/2 ounces corn chips 10 ounces can enchilada sauce 2 cups shredded colby jack cheese In a skillet, cook beef, onion, and garlic until meat is browned and onion is tender; drain. Add soup, corn, and chilies; mix well. In an ungreased shallow 3-quart baking dish, layer meat mixture, tortilla chips, and enchilada sauce; top with cheese. Bake, uncovered, at 350 degrees F for 8 - 10 minutes or until heated through.