Ground Beef Enchilada Casserole

By Beefman-2

To serve a crowd double all ingredients and bake in a large casserole dish. To save time prepare the ground beef filling up to a day in advance just warm slightly when ready to use. see Kittencal's Red Enchilada or Taco Sauce

Ingredients

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 tablespoons minced fresh garlic
• 1 small green bell pepper, 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) can green chilies, diced
• 12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces)
• 1 (10 ounce) can 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 tomato
• chopped sweet onion

Details

Servings 1
Preparation time 30mins
Cooking time 75mins
Adapted from food.com

Preparation

Step 1

1 Set oven to 400 degrees. 2 Grease an 11 x 7-inch casserole dish. 3 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). 4 Season with seasoned salt and black pepper to taste then transfer to a large bowl. 5 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. 6 Transfer to prepared baking dish. 7 Cover and bake for about 30 minutes. 8 Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes. 9 Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes). 10 Serve with toppings.