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In medium skillet, sauté onion and garlic in oil. Add ground beef and brown. Drain fat from beef. Add taco seasoning and mix thoroughly. In mixing bowl, mix the cream of mushroom soup with the diced green chilies. Spoon 3 T. of the soup mixture into the slow cooker and spread to cover bottom of the stoneware. Create next layer with 3 tortillas, 1/4 cup of soup mixture, 1/3 of the ground beef mixture, 1/2 cup of a combination of the cheese. Continue layering the ingredients until all are used. Do not stir. Cover; cook on low 6 to 8 hours or on high 3 to 4 hours. In a small mixing bowl, mix the sour cream and tomatillo salsa. Top each serving with the sour cream salsa, a sprinkling of black olives and a garnish of green onions. Serves 6
Out of this world spicy seasonings meet beef, cheese and all the Mexican fixings for a perfect partnership.
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