1 pound ground beef
2 tablespoons chicken or vegetable broth
1 (10 ounce) package cream cheese, softened
1 (4 ounce) can sliced ripe olives, drained
2 medium onions, cut into 1/4 inch squares
1 cup salsa, divided
1 (16 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package tortilla chips
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, slowly pour in the beef broth. Cook for about 5 minutes, stirring constantly. Reduce heat to medium-low and add the cream cheese, 1 onion, 1/4 cup olive oil, 1/4 cup diced tomatoes and 2 teaspoons diced chile peppers. Continue to cook for 5 minutes, stirring occasionally.
Stir in the crushed tortilla chips. Transfer mixture into third bowl of a 9x13 inch baking dish, and sprinkle with tomatoes, chile peppers, 1 (8 ounce) container salsa and 1 (16 ounce) can diced tomatoes with green chiles. Top with shredded cheese. Cover, and refrigerate overnight.
The next morning, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 45 minutes, or until casserole is hot and bubbly. Remove pan from oven and let stand for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
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