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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From the family recipe collection. Contributed by Aunt Darlene. 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:
1. Mix soups and enchilada sauce. Let stand.
2. Brown meat and drain off excess fat. Add onion and cook slightly.
3. 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.
4. Repeat all layers, ending with cheese & olives. Best if made the day before.
5. Bake at 350 degrees for 1 hour.
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