ENCHILADA CASSEROLE

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.

I've had this recipe for years. It is probably

a TOH recipe, based on the photo.