Well as you can see my casserole is slightly darker than it should! I got distracted in the computer and forgot to turn the oven off after the 40' cooking time! In any event, I must say that this turned out to be one of my favorites Mexican food recipes! It's effortless and done in less than an hour. I found a variation of my recipe at http://southernfood.about.com/, but they have used mushroom and chicken condensed soups instead of nacho cheese. Feel free to add your touch of creativity, too, by substituting other ingredients per your taste.
Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed nacho cheese soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 package (about 7 ounces) crumbled tortilla chips
8 ounces grated Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Directions:
Preheat oven to 375°
1. Brown ground beef with onion, drain off excess fat and set aside. In a large bowl, mix enchilada sauce, nacho cheese soup, chopped chile peppers and ground beef.
2. In a greased 9x13x2-inch baking pan, create a layer with half the coarsely crumbled tortilla chips. Then add half of the ground beef mixture. Repeat layer with remaining crumbled tortilla chips and remaining beef mixture.
3. Sprinkle Mexican cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Wait 10 minutes before serving.
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