But once I had a few minutes to peruse the page, of course AFTER I brought the ingredients, I was a bit stumped. Mushroom soup? Really? How did I miss that? Not for me!
But, with all ingredients already place on my counter, I had not choice.
The results are in! This concoction was BY FAR one of the BEST Mexican casseroles we ever ate. You're going to love it!
1 pound ground chuck
1/2 medium-size red onion, chopped
1 (4-ounce) can diced green chiles, optional
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
1 (2 1/4-ounce) can sliced ripe black olives
1 cup mild enchilada sauce
1/2 cup sour cream
1 (8-ounce) block sharp Cheddar cheese, shredded and divided
Toppings: shredded lettuce, diced tomato, finely chopped red onion
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.
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.
Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.