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    ENCHILADA CASSEROLE


    Source of Recipe


    newspaper


    List of Ingredients


    • 1 pound lean ground beef
    • 1 cup (1 small) chopped and peeled onion
    • 2 cloves garlic, finely chopped
    • 2 cans Enchilada Sauce
    • 1 can (2 1/2 oz) sliced ripe olives, divided
    • 10 (6-inch) corn tortillas, cut in half, divided
    • 2 cups shredded cheddar cheese, divided


    Instructions


    1. Preheat oven to 375
    2. Grease bottom of 9-inch square baking dish
    3. Combine beef, onion and garlic in large skillet. Cook, over meduim-high heat, stirring occasionally, for 4 to 5 minutes or util beef is no longer pink.
    4. Stir in enchilada sauce and 1/4 cup olives, bring to boil. Reduce heat to low' cover. Cook stirring occasionally for 5 to 8 minutes.
    5. Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.

    6. Bake for 20 minutes. Uncover, bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.
 

 

 

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