Ingredients:
1 lb ground beef
1 medium onions, finely chopped
2 tablespoons minced fresh garlic
1 small green bell peppers, seeded and finely chopped
2 teaspoons dried chili pepper flakes (optional)
1 tablespoon seasoning salt ( or to taste or use white salt)
black pepper
1 (4 ounce) cans green chilies, diced
12 (6 inch) corn tortillas ( cut into about 1-1/2-inch pieces)
1 (10 ounce) cans cream of mushroom soup, undiluted
1 1/2 cups canned sliced black olives
1 1/4 cups red enchilada sauce ( I use my own recipe for this)
1/2 cup sour cream
3 1/2 cups cheddar cheese ( or use a Mexi-blend cheese)
2 firm tomatoes, coarsely chopped
shredded lettuce
diced tomatoes
chopped sweet onions
Directions:
Set oven to 400 degrees.
Grease an 11 x 7-inch casserole dish.
In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
Season with seasoned salt and black pepper to taste then transfer to a large bowl.
Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
Transfer to prepared baking dish.
Cover and bake for about 30 minutes.
Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
Serve with toppings.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.