Enchilada Casserole(Microwave)

• 1 (10 oz.) cream of mushroom soup
• 1 (10 oz.) cream of chicken soup
• 1 (15 oz.) enchilada sauce or 15 oz. tomato sauce
• 1 doz. corn tortillas, cut in eighths or taco chips
• 1/2 c. pitted ripe olives, sliced
• 1 (4 oz.) can chopped green chilies
• 1 lb. Cheddar cheese, grated
• 1 lb. ground beef
• 1 small onion

1. Crumble ground beef in colander. Set in bowl and cook in microwave for 6 minutes. Stir and break up beef once or twice during cooking period. Remove from microwave.
2. Put drained meat into a large bowl. Stir in onion, soups and enchilada sauce.
3. Cook 5 minutes. Add tortillas or taco chips, olives and chilies.
4. Stir to combine ingredients.
5. Place in a 13 x 9-inch glass dish and cook 5 minutes. Top with cheese and return to microwave to melt, about 1 to 2 minutes. Serves 8 to 10.

cream of mushroom soup, cream of chicken soup, enchilada sauce, corn tortillas, olives, green chilies, cheddar cheese, ground beef, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786126 (may not work)