| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Casseroles, Mexican |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 12 |
|
Corn tortillas |
| 1 |
lb |
Ground beef |
| 1 1/2 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
c |
Chopped onion |
| 1 |
cn |
Green chilies 8 oz. |
| 1 |
cn |
Chopped ripe olives-sm can |
| 1 1/2 |
c |
Grated cheddar cheese |
INSTRUCTIONS
Heat oil over medium high heat. Place tortillas in oil for 15 seconds on
each side to soften; set aside. Pour off oil; brown meat with seasonings
over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish.
Cover with 1/4 of the the meat, soup, chopped onions, chilies, olives and
cheese. Repeat, ending with cheese on top. Bake at 325 degrees until
bubbling. Randy Rigg
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