Title: Green Chili and Tortilla Casserole
Categories: Mexican Casserole
Yield: 1 Servings
| 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 |
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