Taco Casserole

Ingredients

• 2 (10 ounce) cans Fiesta nacho cheese soup, undiluted
• 1/2 cup milk
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) envelope taco seasoning
• 1 red sweet bell pepper, chopped
• 1 onion, chopped
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 (12 ounce) package shredded monterey jack and cheddar cheese blend
• 1 (13 ounce) package corn chips, tostitos slightly crushed
• 3-4 cups cooked diced chicken breasts or turkey
• 1 (4 ounce) can sliced black olives
• 1 teaspoon oregano

Directions

1. 1

   In a large bowl, combine soup, milk, corn, taco seasoning, bell pepper, onion, salt, cumin, and oregeno and mix well.

2. 2

   In a greased 9x13 inch baking dish, place a layer of half crushed tostitos, , half chicken, half soup mixture, and half of the cheese.

3. 3

   Repeat layers ending with cheese on the top.

4. 4

   Bake covered at 325 degrees for 40 minutes, or until it is bubbly around the edges.

5. 5

   When ready to serve, sprinkle top of casserole with black olives.