Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 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

10 ingredients

10 steps

Ingredients

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

Directions

1

Mix soups and enchilada sauce.
2

Let stand.
3

Brown meat and drain off excess fat.
4

Add onion and cook slightly.
5

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.
6

Add a few tablespoons of sour cream on top.
7

Sprinkle with olives.
8

Repeat all layers, ending with cheese & olives.
9

Best if made the day before.
10

Bake at 350 degrees for 1 hour.