Lightened Texas-Style Enchilada Casserole

• 1 pound ground sirloin
• 1/2 medium-size red onion, chopped
• 1 (4-ounce) can diced green chiles
• 12 (6-inch) corn tortillas, cut into 1-inch pieces
• 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup
• 1 (2 1/4-ounce) can sliced ripe black olives
• 1 cup mild enchilada sauce
• 1/2 cup light sour cream
• 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded and divided
• Toppings: shredded lettuce, diced tomato, finely chopped red onion

1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.
2. Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.
3. Bake at 400u0b0 for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.

ground sirloin, red onion, green chiles, corn tortillas, cream of mushroom soup, black olives, enchilada sauce, light sour cream, cheddar cheese, tomato

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