Lightened Texas-Style Enchilada Casserole

Ingredients

• 2.3 ounce olives black ripe sliced canned
• 12 6-inch corn tortillas cut into 1-inch pieces ()
• 10.8 ounce cream of mushroom soup fat-free 98% canned
• 1 cup mild enchilada sauce 
• 4 ounce chiles diced green canned
• 1 pound ground sirloin 
• 6 servings toppings: lettuce diced shredded red finely chopped
• 0.5 medium size onion red chopped
• 8 ounce block sharp cheddar cheese shredded 2% divided reduced-fat
• 0.5 cup cup heavy whipping cream light sour

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.
2. Drain well.
3. Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish.
4. Sprinkle evenly with remaining 1 cup cheese.
5. Bake at 400 for 20 to 25 minutes or until bubbly.
6. Serve casserole with desired toppings.