Beth'S Taco Casserole - cooking recipe

Ingredients

12 tortillas (white corn preferably)
1 can mushroom soup
1 pt. sour cream
1/4 c. chopped onion
1 can black olives, chopped finely
2 c. Colby cheese, grated

Preparation

Combine soup and sour cream in a flat bowl large enough to hold a flat corn tortilla.
Combine olives, onion and cheese.
Pour enough sour cream mixture to sparsely cover bottom of Pam-sprayed 9 x 13-inch pan.
Fry each tortilla soft, blot on paper towels.
Dip each tortilla, both sides, in soup/sour cream mixture and place 2 tablespoons of cheese/onion/olive mixture in middle.
Roll and place in pan.
Bake at 350\u00b0 until bubbling (about 30 minutes).