Sour Cream Enchilada Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a favorite at potluck dinners. It's easy to prepare, has a mild flavor. Ingredients:
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 |
Directions:
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.
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