Corn Tortilla Taco Casserole

Submitted by Judikins

"Believe me, I've tried a lot of "taco casseroles", but this one really hit the spot at a holiday ladies potluck luncheon. I was one of the many who asked for the recipe, received it and thought I'd pass it on to my "zaar" friends. She said it came from a California elementry school cookbook. Just great with a green salad and a glass of beer or wine!"

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 1 1⁄4 ounces taco seasoning
• 1 - 1 1⁄2 lb ground beef
• 1 (10 3/4 ounce) can cream of mushroom soup
• 16 ounces tomato sauce
• 8 ounces water
• 12 small corn tortillas
• 2 cups grated mexican cheese (4 different kinds)
• 4 1⁄4 ounces diced black olives
• 1 medium sized onion, chopped

directions

1. Brown ground been and onion.
2. Add soup, sauce, water, olives and seasoning to meat.
3. Mix well in a 9x13" pan.
4. Cut 6 tortillas into small pieces (I stack and quarter) and lay in bottom of pan.
5. Pour 1/2 of mixture on top.
6. Add 1/2 of cheese.
7. Cut last 6 tortillas and place on top.
8. Add the last of the mixture and finish with remaining cheese.
9. Cover and bake at 350F for 1 hour.