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.