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Sunday, July 20, 2008

Mexican Casserole

1-1/2 lbs ground (or shredded) beef
1 medium onion, diced
1 can cream of chicken soup
1 (10 1/2 ounce) can stewed tomatoes
8 oz grated Cheddar cheese
1 (8 ounce) can enchilada sauce
1 (11 ounce) canned corn
1 (4 ounce) can sliced ripe olives, drained
1 (4 ounce) can green chiles, drained
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 dozen flour tortillas
1 cup grated Jack cheese

Brown beef, drain. Combine with remaining ingredients, except tortillas and Jack cheese. Layer in greased 9x13-inch baking dish with 6 tortillas, meat mixture, 6 tortillas and meat mixture. Top with Jack cheese. Bake uncovered at 325 for 30 minutes.

Try precooked chicken chunks, rather than ground beef with green sauce, rather than the red.