Ground Beef Enchilada Casserole

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

• Ready In: 1 hr 15 mins
• Serves: 6

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

• TOPPINGS

•  shredded lettuce
•  diced tomato
•  chopped sweet onion

Directions

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.