Ground Beef Enchilada Casserole

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 tablespoons minced fresh garlic
• 1 small green bell pepper, seeded and finely chopped
• 2 teaspoons dried chili pepper flakes (optional)
• 1 tablespoon seasoning salt (or to taste or use white salt)
• black pepper
• 1 (4 ounce) can green chilies, diced
• 12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces)
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1 1/2 cups canned sliced black olives
• 1 1/4 cups red enchilada sauce (I use my own recipe for this)
• 1/2 cup sour cream
• 3 1/2 cups cheddar cheese (or use a Mexi-blend cheese)
• 2 firm tomatoes, coarsely chopped
• TOPPINGS
• shredded lettuce
• diced tomato
• chopped sweet onion

1. Set oven to 400 degrees.
2. Grease an 11 x 7-inch casserole dish.
3. In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
4. Season with seasoned salt and black pepper to taste then transfer to a large bowl.
5. Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
6. Transfer to prepared baking dish.
7. Cover and bake for about 30 minutes.
8. Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
9. Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
10. Serve with toppings.

ground beef, onion, fresh garlic, green bell pepper, chili pepper, salt, black pepper, green chilies, corn tortillas, cream of mushroom soup, black olives, red enchilada sauce, sour cream, cheddar cheese, tomatoes, toppings, shredded lettuce, tomato, sweet onion

Taken from www.food.com/recipe/ground-beef-enchilada-casserole-172232 (may not work)