This is a dish I was introduced to by my mother in law. She's made it for years, ever since her daughter brought the recipe home after making it in a Home Economics class. It's been a standby dish in the family for over 40 years. So you know it's undergone the test of time. It's easy to throw together, kid friendly, and you can stretch it, all in all, a win win recipe. This is one I don't mess around with, tweaking it that is, because every time I make it, it is supposed to taste right.
Although, you could add beans to it, if you wanted to.
When this is served at my MIL's house, it disappears fast.
Come to think of it, that happens at my house too.
Take one pound of ground beef, add a diced onion and brown together. When it's browned, add a can of green chiles or two,
then a can of Mexicorn, next, dump in a can of Enchilada sauce and a can of Cream of Mushroom soup.
Stir together and let simmer for a few minutes. Place a layer of torn up corn tortillas in the bottom of a greased casserole dish, pour about half the meat mixture over the tortillas, then add about a cup of shredded cheddar cheese,
Pop into a 350 deg. oven for about 20 minutes or until the cheese melts, pull out of the oven and sprinkle with some black olives and sliced green onions for garnish and serve.
Here's the recipe:
Garnish with some chopped green onions and black olives at the end.