Zutaten für Sour Cream Enchilada Casserole
- Ground Beef
- Onions
- 2 cloves garlic, minced
- Diced Green Chilies
- 1 cup sour cream
- Black Olives
- Corn Tortillas
- Cheddar Cheese
- Cream Of Mushroom Soup
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Zubereitung von Sour Cream Enchilada Casserole
- Chop 1 medium onion, mince 2 cloves garlic, and slice 1/2 cup green olives.
- Brown 1 lb ground beef, chopped onion, and minced garlic in a large skillet over medium-high heat. Drain off excess grease.
- Season with salt and pepper to taste.
- Stir in the sliced olives.
- In a large bowl, combine 10.75 oz can condensed cream of mushroom soup, 3 cups shredded cheddar cheese (or your favorite Mexican blend), 1 cup sour cream, and 4 oz can diced green chiles (undrained).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Spread 1/2 cup of the soup mixture in the bottom of the prepared baking dish.
- Layer 6-8 corn or flour tortillas over the soup mixture. Spread half of the remaining soup mixture over the tortillas.
- Top with the browned hamburger mixture.
- Repeat layers: tortillas, remaining soup mixture.
- Sprinkle the remaining 1 cup of cheese over the top.
- Bake at 350°F (175°C) for 30-45 minutes, or until bubbly and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
10g
Fat
114g
Carbs
6g
