Sour Cream Enchilada Casserole

• 4 lbs ground beef
• 2 medium onions
• 1 clove garlic
• 1 (7 ounce) can diced green chilies
• 1 pint sour cream
• 1 (7 3/4 ounce) can black olives
• 1 (12 count) package corn tortillas
• 4 cups cheddar cheese
• 2 (10 3/4 ounce) cans cream of mushroom soup

1. Chop the onion, mince the garlic, and slice the olives.
2. Brown the hamburger, onion, and garlic.
3. Add salt& pepper to taste.
4. Drain off the fat.
5. Add the sliced olives.
6. In a large bowl mix together the mushroom soup (do not add water), 3 cups of the cheese, sour cream, and the green chiles.
7. Spray your casserole dish with Pam cooking spray.
8. Spread about 1/4- 1/2 cup of the soup mixture on the bottom of the pan.
9. Put down a layer of tortillas, spread with soup mixture, then a layer of hamburger.
10. Make a couple layers and top with the remaining cheese.
11. I really smother the tortillas with the soup mixture.
12. Bake at 350 degrees for 30- 45 minutes till bubbly hot and cheese is all melted.

ground beef, onions, clove garlic, green chilies, sour cream, black olives, corn tortillas, cheddar cheese, cream of mushroom soup

Taken from www.food.com/recipe/sour-cream-enchilada-casserole-85825 (may not work)