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Title: Sour Cream Enchilada Casserole
Ingredients:
4 lbs ground beef
2 medium onions
1 clove garlic
1 (7 ounce) can diced green chilies
1 pint sour cream
1 (7 3/4 ounce) can black olives
1 (12 count) package corn tortillas
4 cups cheddar cheese
2 (10 3/4 ounce) cans cream of mushroom soup
Directions:
Preheat oven to 350 degrees.
Chop the onion, mince the garlic, and slice the olives.
Brown the hamburger, onion, and garlic.
Add salt& pepper to taste.
Drain off the fat.
Add the sliced olives.
In a large bowl mix together the mushroom soup (do not add water), 3 cups of the cheese, sour cream, and the green chiles.
Spray your casserole dish with Pam cooking spray.
Spread about 1/4- 1/2 cup of the soup mixture on the bottom of the pan.
Put down a layer of tortillas, spread with soup mixture, then a layer of hamburger.
Make a couple layers and top with the remaining cheese.
I really smother the tortillas with the soup mixture.
Bake at 350 degrees for 30- 45 minutes till bubbly hot and cheese is all melted.
This is a super easy casserole and so yummy. I take it to the church potluck dinners and it's always a big hit.
Cooking Outside the Pizza Box: Easy Recipes for Today's College Student
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