12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
1 (2 1/4-ounce) can sliced ripe black olives
1 cup mild enchilada sauce
1/2 cup sour cream
1 (8-ounce) block sharp Cheddar cheese, shredded and divided
Toppings: shredded lettuce, diced tomato, finely chopped red onion
How to Make It
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.
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.
Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.
"Lightened Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.
This wasn't bad, nor was it good. I followed the recipe (although I did consider using cream of chicken soup, rather than cream of mushroom). I used a medium-heat enchilada sauce and tortillas with green chiles for some extra oomph, but there was not much complexity to the dish for it to matter. Although it was ok, I will not make it again.
I made this for a potluck yesterday and the dish was almost LICKED CLEAN! The only thing I changed was I used Artisan Whole Wheat and Black Bean tortillas (in place of the corn tortillas) and I minced a little fresh cilantro up and stirred it in. THIS IS WONDERFUL and easy to whip up!!!
This is a staple dinner for our family. I use more green chilis, add a drained/rinse can of black beans and use about 1/2 the amount of cheese it calls for. I just sprinkle it on top instead of mixing it in; the casserole is creamy enough without it. Also, use light cream of mushroom, sour cream and cheese. It is delicious and people always ask for the recipe.
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