Enchilada Casserole

Ingredients: 2 lb. ground chuck 1 cup finely chopped onion 1 (16 oz.) can chopped tomatoes, very well drained 1 (12 oz.) pkg. frozen spinach, thawed, very well drained and dried salt and pepper to taste 1 (10.75 oz.) can of cream of mushroom soup 1 (10.75 oz.) can golden mushroom soup 1 (8 oz.) carton sour cream ¼ cup milk ¼ t. garlic powder 1 stick butter, melted (for dipping the tortillas)16 corn tortillas 2 (4 oz.) cans chopped green chilies 2½ cups shredded Cheddar, divided 1 small can sliced black olives, very well drained In a large saucepan cook meat until it loses it’s color and drain. Crumble into large bowl and stir in onion, tomatoes, spinach, salt and pepper; set aside. In another bowl, combine soups, sour cream, milk and garlic powder; mix well and set aside. Gently melt the butter in a 10 inch skillet. Dip half the tortillas in melted butter. Arrange on bottom and up sides of 9x13 inch baking dish. Spoon in half of meat mixture. Spread 1 can of chilies and 1 cup of the cheese over meat. Dip remaining tortillas in melted butter and make a second layer. Drop the sour cream sauce over the top, smoothing over entire surface. Cover with plastic wrap; refrigerate overnight. Remove from refrigerator. Sprinkle with remaining ½ cup of cheese and sliced olives. Bake at 325 degrees for 35-40 minutes. Serve with whole black olives, salsa and pickled jalapeno slices on the side.