Mother'S Enchilada Casserole

• 1 lb. ground beef
• 1 large green pepper, chopped
• 1 large onion, chopped
• 1 pkg. dry onion soup mix
• 1 can Ro-Tel
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can enchilada sauce
• 1 pkg. tortillas, torn
• 1 can chopped green chilies
• 1 jar green olives, sliced
• 1/2 lb. mild cheese, grated
• 1 1/2 c. chopped pecans

1. Brown ground beef in skillet, stirring until crumbly; drain. Stir in 1 cup water, green pepper, onion and soup mix.
2. Simmer until liquid is reduced.
3. Mix Ro-Tel, mushroom soup and enchilada sauce in bowl.
4. Alternate layers of tortillas, ground beef mixture, green chilies, soup mixture, olives, cheese and pecans in greased 2 1/2-quart casserole dish, ending with cheese and pecans.
5. Bake at 350u0b0 for 1 hour.
6. Yields:
7. 6 servings.

ground beef, green pepper, onion, onion soup, rotel, cream of mushroom soup, cream of chicken soup, enchilada sauce, tortillas, green chilies, green olives, mild cheese, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972007 (may not work)