Enchilada Casserole

From the family recipe collection. Contributed by Aunt Darlene.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs ground beef
• 1  onion, large
• 1 (14 1/2ounce) can  cream of mushroom soup
• 1 (14 1/2ounce) can  cream of chicken soup
• 1 (14 1/2ounce) can  enchilada sauce (mild)
• 2  cups sharp cheddar cheese, shredded
• 2  cups monterey jack cheese, shredded
• 4  tablespoons sour cream
• 1⁄4 cup  sliced black olives
• 1 (9 1/4ounce) bag  corn chips

Directions

1. Mix soups and enchilada sauce. Let stand.
2. Brown meat and drain off excess fat. Add onion and cook slightly.
3. In a large, greased casserole dish, layer half of the corn chips, half of the meat & onion mixture, half of sauce, and half or each cheese. Add a few tablespoons of sour cream on top. Sprinkle with olives.
4. Repeat all layers, ending with cheese & olives. Best if made the day before.
5. Bake at 350 degrees for 1 hour.