Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 1/2 cups enchilada sauce
• 1 cup roasted corn kernels
• 1 (4.5-ounce) can chopped green chiles
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup shredded cheddar cheese, divided
• Kosher salt and freshly ground black pepper, to taste
• Tortilla chips, for serving

Instructions

• Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
• Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.
• Divide the filling evenly into the ramekins and top with remaining cheeses.
• Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.

Notes