Layered Tortilla Casserole |
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| Servings | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 465 | 280 | 31g | 800mg | 21g | 27g | 100mg |
| INGREDIENTS: | ||
| 1 pound ground beef | 1 medium onion, chopped (1/2 cup) | 1 jar (8 ounces) green or red salsa (1 cup) |
| 1/2 cup sour cream | 1 can ( 10-3/4 ounces) condensed cream of chicken soup | 1 jar (2 ounces) sliced pimientos, drained |
| 6 corn tortillas (6 to 8 inches in diameter), cut into 1-inch strips | 2 cups shredded Wisconsin cheddar cheese (8 ounces) | sliced ripe olives, if desired |
| 1 | Heat oven to 350 F. |
| 2 | Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. |
| 3 | Spread 1/2 cup of the salsa in bottom of ungreased square baking dish, 8 x 8 x 2 inches. Mix remaining salsa, the sour cream, soup and pimientos. Layer half each of the tortilla strips, beef mixture, soup mixture and cheese on salsa; repeat. |
| 4 | Bake uncovered 30 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with olives. |