Enchilada Casserole

Brown ground beef and onions over medium heat in a Dutch oven or deep pot until ground beef is cooked through. Drain off grease and turn heat down to medium and add enchilada sauce, green chiles, broth, sliced black olives and tortilla strips. Continue to cook until tortillas are soft, about 15 minutes. When that is hot and bubbling, add the cheese. I must admit, I’ve never measured cheese in my life so I’m guessing here. Add as much as you like! If it seems too soupy, add more tortilla strips, if too thick add more broth. The “casserole” will thicken as the tortillas cook.

Serve with crushed chips, sour cream and green onions on top.