1 large onion, diced
1 garlic cloves, minced
1 tbsp olive oil
2 lbs ground beef
1 pkg taco seasoning mix
1 cup cream of mushroom soup
1 can (4-oz) diced green chilies
12 corn tortillas
2 cups shredded Mexican Blend cheese
1 cup sour cream
1 cup salsa
1 can (4-oz) sliced black olives, drained
1/4 cup chopped fresh cilantro for garnish, if desired
In a medium to large skillet saute the onion and garlic in the olive oil; add the ground beef and cook, stirring to break up, until browned. Pour into a colander to drain off fat. Return to skillet and thoroughly stir in the taco seasoning mix.
In a mixing bowl, combine the soup with the green chilies. Spread 3 to 4 tablespoons of the mixture over the bottom of the cooker; use enough to cover the bottom.
Lay 3 of the tortillas over the soup mixture and top with 1/4 cup of the soup mixture, 1/3 of the beef mixture, and 1/2 cup of the cheese. Continue laying as above until all ingredients are used.
Place lid on cooker and cook 6 to 8 hours on low or 3 to 4 hours on high.
In a small mixing bowl combine the sour cream and salsa. Top each serving with some of the sour cream mixture, some black olives, and sprinkle with cilantro, if desired.