Easy Mexican Cassarole

• 1 pound ground meat (chicken, beef, lamb, bison or turkey)
• 1 can cream of mushroom soup
• 1 can ro-tel tomatos
• 1/2 cup black olives (chopped)
• 1 cup shredded cheddar cheese
• 1 tbl olive oil
• 2 cups crushed tortilla chips.

1. Preheat oven t 375.
2. 1. Add olive oil to skillet and brown meat until no longer pink. Drain meat (leave moist.
3. 2. Mix Ro-Tel and mushroom soup in a small bowl.
4. 3. Using a 1qt cassarole dish, start with a layer of meat on the bottom of the cassarole dish then spoon Ro-Tel mixture on top, sprinkle with olives and cheese then add a layer of tortilla chips.
5. 4. Repeat step 3 in the same order for aproximately 2-3 layers.
6. 5. End with a layer of tortilla chips on top sprinkled with meat, olives and cheese.
7. 6. Bake at 375 for 30-45 minutes (until cheese is melted and bubbling)
8. 7. Serve with salsa, sour cream, guacamole and tortilla chips.

ground meat, cream of mushroom soup, rotel, black olives, cheddar cheese, olive oil, tortilla chips

Taken from www.epicurious.com/recipes/member/views/easy-mexican-cassarole-50073109 (may not work)