Sue’s Enchilada Casserole
Brown in skillet:
1 ½ pounds hamburger meat
1 medium chopped onion
(drain off grease after cooked)
Heat in saucepan:
2 cans Campbell’s Cream of Celery soup or Cream of Mushroom soup
1 4 ½ oz. can chopped black olives
1 7 oz. can diced green Ortega chili peppers
Add drained hamburger mixture to mixture above.
1 pound longhorn or mild cheddar cheese
1 pound Monterey jack cheese
Heat in hot grease in skillet:
12 soft corn tortillas
Make sure to have paper towels already on plate before starting this process.
Put tortilla in hot grease and immediately remove and put on the plate to drain.
Place 6 corn tortillas evenly over the bottom of a 13” x 9” shallow casserole dish. Pour half of hamburger-soup mixture over tortillas and smooth out. Add half of both cheeses over this. Repeat process with the other 6 tortillas, hamburger-soup mixture and sprinkle remaining cheese over top. Bake in oven 350-375 degrees for 25-30 minutes. Serve hot.