Easy Enchilada Casserole

Recipe Ingredients

1 lb	454g / 16oz	Ground beef or turkey
1 cup	62g / 2.2oz	Chopped onion - (1 small)
2		Garlic cloves - finely chopped
1 3/4 cups	414ml	Ortega thick & chunky salsa - (16-oz jar)
1 3/4 cups	280g / 9.9oz	Ortega refried beans - (16-oz can)
1 1/4 cups	296ml	Ortega enchilada sauce - (10-oz can)
1/2 cup	118ml	Sliced ripe olives - (2 1/4-oz can)
10		Corn tortillas - (6" dia) - sliced in half
2 cups	474ml	Sargento ChefStyle shredded
		Mild cheddar cheese - (8 oz) - divided
		Sliced green onions - (optional)

Recipe Instructions

Preheat oven to 375 degrees.

Cook beef, onion and garlic in large skillet until beef is browned; drain. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.

Layer half of corn tortillas on bottom of greased 13- by 9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat layers.

Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with green onions before serving.

This recipe yields 12 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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