Kristin'S Mexican Grog - cooking recipe

Ingredients

1 lb ground round
10 ounces cream of mushroom soup
10 ounces cream of chicken soup
12 ounces salsa (Pace Picante Chunky is good)
6 corn tortillas
1/2 lb grated cheddar cheese
6 ounces sliced olives, drained

Preparation

brown and drain beef.
throw everything together and heat until hot and bubbly.
350 degrees 35 minutes.