Looks Bad, Tastes Good

Enchilada Pie (aka 'Looks bad, tastes good')

1 1/2 lb. ground beef
1 large onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can diced green chilies
1 (4 oz.) can sliced ripe olives
1 (10-12 oz. can enchilada sauce
3/4 c. milk
1 pkg. flour tortillas
1/2 lb. cheddar cheese, grated
1/2 lb. monterey jack cheese, grated
sour cream

Brown meat and onion in a skillet and season with salt and pepper to taste. Add soups, green chilies, olives, enchilada sauce and milk. Keep mixture warm. Cut tortillas into small squares and place half in the bottom of a 9" x 13" pan. Top with half the meat mixture. Sprinkle with 1/2 of the cheeses. Repeat layers. Bake at 350 degrees for 35 - 40 minutes. Cool for a few minutes before serving. Top each serving with sour cream.

(Note: This casserole can be made in two 8" or 9" square pans. One casserole can be used and the other frozen. Be sure to thaw the casserole before baking. The baking time may need to be extended an additional 5 to 10 minutes.)