Enchilada Casserole

Name: Enchilada Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs ground beef; 1 onion, large; 1 (14 1/2 ounce) can cream of mushroom soup; 1 (14 1/2 ounce) can cream of chicken soup; 1 (14 1/2 ounce) can enchilada sauce (mild); 2 cups sharp cheddar cheese, shredded; 2 cups monterey jack cheese, shredded; 4 tablespoons sour cream; 1/4 cup sliced black olives; 1 (9 1/4 ounce) bag corn chips

Submitted by Brookes Kitchen

"From the family recipe collection. Contributed by Aunt Darlene."

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Ready In:: 1hr 20mins
Ingredients:: 10
Serves:: 6

ingredients

1 ¹⁄₂ lbs ground beef
1 onion, large
1 (14 1/2 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can cream of chicken soup
1 (14 1/2 ounce) can enchilada sauce (mild)
2 cups sharp cheddar cheese, shredded
2 cups monterey jack cheese, shredded
4 tablespoons sour cream
¹⁄₄ cup sliced black olives
1 (9 1/4 ounce) bag corn chips

directions

Mix soups and enchilada sauce. Let stand.
Brown meat and drain off excess fat. Add onion and cook slightly.
In a large, greased casserole dish, layer half of the corn chips, half of the meat & onion mixture, half of sauce, and half or each cheese. Add a few tablespoons of sour cream on top. Sprinkle with olives.
Repeat all layers, ending with cheese & olives. Best if made the day before.
Bake at 350 degrees for 1 hour.