- 8
5/5
(1 Votes)
Ingredients
- 2 (10.75 ounce) cans fat-free condensed cream of mushroom soup
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) package low-fat baked tortilla chips
- 3 cups shredded Cheddar cheese
- 1 (6 ounce) can black olives
- 2 cups shredded lettuce
- 1 large tomato, chopped
- 1 cup reduced-fat sour cream
- 1/4 cup chopped fresh chives
Preparation
Step 1
Preheat oven to 375 F.
In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
Lightly coat a 9-by13-inch baking dish with cooking spray. In dish begin layering: soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.
Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.