My love for Mexican food knows no bounds! I can’t get enough of it. I probably would be quite happy eating it for every meal, but that isn’t realistic. While my husband loves Mexican food, too, he likes more variety in meal planning. How unfortunate!
I preheated my oven to 350°, then set about browning my ground beef which I seasoned lightly with salt and pepper. While the meat was browning, I mixed together 1 can red enchilada sauce, 1 small can chopped black olives, 1 chopped small onion, and 1 can diced green chilies.
I went to add the 2 cans cream of mushroom and chicken soup (yes, they sell it as a combo now) when I discovered a problem. My husband had used one can for a different recipe thinking it was just cream of mushroom soup. Not a huge deal, but it frustrated me nonetheless. So, I added 1 can cream of mushroom soup and 1 can cream of mushroom and chicken soup to the bowl and combined all the ingredients well.
Once the beef was done, I added the soup mixture, corn tortillas cut into strips, and 1 lb shredded cheddar cheese to the meat. I stirred it well then poured the contents of my skillet into a casserole dish.
I baked the casserole for 45 minutes, then let it cool for about 5 minutes before serving.
- 1 lb ground beef
- 1 dozen corn tortillas, cut into strips
- 1 small can chopped olives
- 2 10oz cans cream of mushroom & chicken soup
- 1 small chopped onion
- 1 lb shredded cheddar cheese
- 1 4 oz. can diced green chilies
- 1 10oz can red enchilada sauce
- Preheat the oven to 350.
- Brown the ground beef.
- Mix together both cans of soup, enchilada sauce, olives, onion, and chilies.
- Pour the soup mixture into the browned ground beef.
- Add cheese and tortilla strips. Mix.
- Pour into a casserole dish and bake for 45 minutes.
- Let cool for 5 minutes prior to serving.
- Tastes great with optional garnishes such as guacamole, sour cream, taco sauce, and salsa.