Santa Fe Casserole

• 1 lb. Ground Beef
• 1 Can (10 3/4 oz) Condensed golden corn soup
• 1 T. Chili Powder
• 1/2 tsp. Ground Red Cayenne Pepper
• 1 Can (10 3/4 oz) Condensed Cheddar or nacho cheese soup
• 3/4 C. Green Onions
• 3/4 C. Chopped Fresh Tomatoes
• 1 Can (4 oz) Chopped Green Chilies
• Sixteen 6-inch corn tortillas
• 4 Ounces Monterey Jack Cheese, shredded (1 cup)
• 1/2 cup Sliced Black Olives
• Garnish: Avocado Slices

1. 1. Heat oven to 350 degrees Have an 11x7 inch baking dish ready.
2. 2. Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper.
3. 3. In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
4. 4. Cut tortillas in half. Line bottom of baking dish with 8 halves. Cover with half the meat mixtrue. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture.
5. 5. Bake 20 minutes until tortillas are softened. Top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.
6. 6. Cool slightly before cutting and serving. Garnish with avocado

ground beef, condensed golden corn soup, chili powder, ground red cayenne pepper, green onions, fresh tomatoes, green chilies, corn tortillas, cheese, black olives, avocado slices

Taken from www.epicurious.com/recipes/member/views/santa-fe-casserole-52262031 (may not work)