Texas-Style Enchilada Casserole

• 1 lb ground chuck
• 1/2 medium red onion, chopped
• 1 (4 ounce) can diced green chilies
• 12 (6 ounce) 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, drained
• 1 cup mild enchilada sauce
• 1/2 cup sour cream
• 1 (8 ounce) package sharp cheddar cheese, shredded and divided
• Toppings
• shredded lettuce
• diced tomatoes
• finely chopped red onion

1. In a large skillet, cook the first 3 ingredients over med-high heat, stirring until beef crumbles and is no longer pink; drain.
2. Transfer the beef mixture in a large bowl; stir in tortilla pieces and the next 4 ingredients and 1 cup cheese.
3. Spoon mixture into a lightly greased 11x7 inch baking dish.
4. Sprinkle evenly with remaining cheese.
5. Bake in a 400u0b0 oven for 20-25 minutes or until bubbly.
6. Serve with desired toppings.

ground chuck, red onion, green chilies, corn tortillas, cream of mushroom soup, black olives, enchilada sauce, sour cream, cheddar cheese, toppings, shredded lettuce, tomatoes, red onion

Taken from www.food.com/recipe/texas-style-enchilada-casserole-187022 (may not work)