Tortilla Beef Casserole

• 2 pounds ground beef
• 1 can (26 ounces) condensed chicken with rice soup, undiluted
• 1 jar (16 ounces) picante sauce
• 6 flour tortillas (8 inches)
• 2 cups shredded Colby/Monterey Jack cheese
• 2 cups shredded Mexican cheese blend
• Sour cream, tomatoes, chopped lettuce, ripe olives, onions and/or additional picante sauce, optional

1. In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Drain broth from soup, reserving rice mixture (discard broth or refrigerate for another use). Stir rice mixture and picante sauce into beef. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Place four tortillas on the bottom and up the sides of a greased 13x9-in. baking dish. Spread with half of the beef mixture. Combine cheeses; sprinkle half over the beef. Top with remaining tortillas, beef mixture and cheese.
3. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream, tomatoes, lettuce, olives, onions and/or picante sauce if desired.

ground beef, rice soup, picante sauce, flour tortillas, cheese, sour cream

Taken from www.tasteofhome.com/recipes/tortilla-beef-casserole/ (may not work)