Cheesy Mexican Casserole
|Ground beef||2 Pound|
|Onion||1 Small, chopped|
|Canned black olives||5 Ounce, sliced (1 Small Can)|
|Canned green chiles||5 Ounce, chopped (1 Small Can)|
|Cream of mushroom soup||1 Can (10 oz)|
|Rotel tomatoes||1 Can (10 oz), diced|
|Sour cream||1 Pint|
|Cheddar cheese||1⁄4 Cup (4 tbs), grated and mixed with monterey jack cheese|
|Monterey jack cheese||1⁄4 Cup (4 tbs), grated and mixed with cheddar cheese|
Preheat oven to 350°.
Brown ground beef and drain.
In large saucepan, mix together the next 7 ingredients and heat, stirring to smooth consistency.
Tear corn tortillas into bite sized pieces.
In a large casserole dish, layer corn tortillas, 1/2 ground meat, 1/2 soup mixture and 1/2 cheese and repeat for next layer.
Bake for 20 to 30 minutes or until thoroughly heated and cheese is bubbly.
Serving size: Complete recipe
Calories 4587 Calories from Fat 3509
% Daily Value*
Total Fat 395 g608.4%
Saturated Fat 163.6 g817.9%
Trans Fat 0 g
Cholesterol 957.6 mg319.2%
Sodium 7632.5 mg318%
Total Carbohydrates 92 g30.8%
Dietary Fiber 13 g52.1%
Sugars 36.1 g
Protein 188 g376%
Vitamin A 108.9% Vitamin C 133.2%
Calcium 126.9% Iron 88.3%
*Based on a 2000 Calorie diet