JimBob
09-07-2011, 09:46 AM
1 lb. ground beef
1/2 medium-size red onion, chopped {can use white/yellow}
1 (4 oz) can diced green chiles
9 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
1 (2 1/4-ounce) can sliced ripe black olives
1 C. mild enchilada sauce
1/2 C. sour cream
1 (8-ounce) block sharp cheddar cheese, shredded and divided
Toppings: shredded lettuce, diced tomato, finely chopped red onion
Cook first 3 ingredients in skillet over medium-high heat, stirring until
beef crumbles and is no longer pink. Drain well.
Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients,
and 1 cup cheese; spoon mixture into a lightly greased 11 x 7 baking dish.
Sprinkle evenly with remaining 1 cup cheese.
Bake at 350 for 20-25 minutes or until bubbly. Serve casserole with
desired toppings.
1/2 medium-size red onion, chopped {can use white/yellow}
1 (4 oz) can diced green chiles
9 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
1 (2 1/4-ounce) can sliced ripe black olives
1 C. mild enchilada sauce
1/2 C. sour cream
1 (8-ounce) block sharp cheddar cheese, shredded and divided
Toppings: shredded lettuce, diced tomato, finely chopped red onion
Cook first 3 ingredients in skillet over medium-high heat, stirring until
beef crumbles and is no longer pink. Drain well.
Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients,
and 1 cup cheese; spoon mixture into a lightly greased 11 x 7 baking dish.
Sprinkle evenly with remaining 1 cup cheese.
Bake at 350 for 20-25 minutes or until bubbly. Serve casserole with
desired toppings.