Texas-Style Enchilada Casserole

This was a casserole my Mom threw together a few weeks ago, and as usual, I loved it. It's quick and very very tasty - which was exactly what Mike and I needed the other night when we both worked late.

p.s. If any of you have tried my other enchilada recipe and liked it, you'll really like this.

Texas-Style Enchilada Casserole

1 lb. ground beef

1/2 medium onion, chopped

1 4oz. can diced green chiles

12 6" corn tortillas, sliced into 1" pieces

1 10oz. can cream of mushroom soup

1 small can sliced ripe black olives (I left these out)

1 cup mild enchilada sauce

1/2 cup sour cream

8oz. shredded cheddar cheese 

Preheat oven to 400˚F. Cook first 3 ingredients in a large skillet until beef has cooked through and onions are soft. Drain well and place in large mixing bowl. Add tortilla strips, mushroom soup, olives, enchilada sauce, sour cream, and half of the cheese (~1 cup). Spoon into lightly greased baking dish and top with remaining cheese. Bake for 20-25 minutes or until cheese is bubbly.

Serve over rice. Optional toppings include lettuce, sour cream, salsa, guacamole, diced tomato and more cheese.