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Categories:
ground beef onion cream of mushroom soup cream of chicken soup enchilada sauce Cheddar cheese cheese sour cream black olives corn chips
Viewed: 73 - Published at: 9 years agoIngredients
- 1 12 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
- 14 cup sliced black olives
- 1 (9 1/4 ounce) bag corn chips
Method
- 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.
