Beef Mushroom Chilies Casserole

• 12 lb ground beef
• 13 large onion
• 14 clove garlic, minced
• 4 116 ounces cans cream of mushroom soup
• 1 12 ounces cans mushroom stems and pieces
• 18 can water or 18 can red wine
• 18 tablespoon instant beef bouillon
• 18 teaspoon pepper
• 14 cup water
• 1 (10 ounce) canhot enchilada sauce
• 1 (4 ounce) can green chilies
• 1 (4 ounce) can red chilies
• 3 cups corn chips
• 1 12 cups shredded cheddar cheese

1. Dip container of 3 cups Beef-Mushroom (recipe#107902) frozen mix in hot water just to loosen.
2. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling.
3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
4. Preheat oven to 350F Rinse green and red chilies to remove seeds (the seeds are very hot).
5. Cut chilies into small pieces.
6. 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; repeat with remaining meat mixture, chilies and cheese.
7. Sprinkle with remaining corn chips.
8. Bake uncovered until casserole is bubbly, 30 to 35 minutes.

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

Taken from www.food.com/recipe/beef-mushroom-chilies-casserole-108071 (may not work)