---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Casseroles, Chili
       Yield: 4 servings
       1 pk Beef-Mushroom Freezer Mix
     1/4 c  Water
       1 cn Hot enchilada sauce (10oz)
       1 cn Green chilies (4oz)
       1 cn Red chilies (4oz)(see note)
       3 c  Corn chips
   1 1/2 c  Shredded Cheddar cheese
   Dip container of frozen mix in hot water just to
   loosen. In 2-quart saucepan, heat frozen mix, water
   and enchilada sauce to boiling. Reduce heat; cover and
   simmer, stirring frequently, until mix is thawed,
   about 20 minutes. Heat oven to 350'. Rinse green and
   red chilies to remove seeds (the seeds are very hot).
   Cut chilies into small pieces. 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. Sprinkle with remaining corn chips. Bake
   uncovered until casserole is bubbly, 30 to 35 minutes.
   NOTE: This casserole is hot and spicy. If you prefer a
   milder flavor, you can substitute 1 can (2 ounces)
   sliced pimiento, drained, for the red chilies.