Lightened Texas-Style Enchilada Casserole

Ingredients

• 1 pound ground sirloin
• 1/2 medium-size red onion, chopped
• 1 (4-ounce) can diced green chiles
• 12 (6-inch) corn tortillas, cut into 1-inch pieces
• 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup
• 1 (2 1/4-ounce) can sliced ripe black olives
• 1 cup mild enchilada sauce
• 1/2 cup light sour cream
• 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded and divided
• Toppings: shredded lettuce, diced tomato, finely chopped red onion

Preparation

1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.
2. Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.
3. Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.