ENCHILADA CASSEROLE

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ENCHILADA CASSEROLE

1 lb. ground beef
1 medium onion, chopped
1 can enchilada sauce
1 can cream of chicken soup
1 can chopped Ortega chilies
12 corn tortillas, torn into
pieces
mixed Cheddar and Monterey
Jack cheese

Brown ground beef and onion; drain. Add enchilada
sauce, chicken soup, chilies and optional sliced olives. Layer
sauce, tortillas and cheese, ending with sauce. Bake at 350 degrees
for 30 to 40 minutes (20 minutes with cover on, uncover for
last 10 minutes or so. Also last 5 minutes, top with remaining
cheese.)

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