Enchilada Casserole

Recipe Ingredients

1 lb	454g / 16oz	Lean ground beef
1 cup	62g / 2.2oz	Chopped onion - (1 small)
2		Garlic cloves - finely chopped
2 1/2 cups	592ml	Ortega enchilada sauce with
		Green chiles and onion - (two 10-oz cans)
1/2 cup	118ml	Sliced ripe olives - (2 1/4-oz can) - divided
10		Corn tortillas - (6" dia) - cut in half
2 cups	292g / 10oz	Shredded cheddar cheese - (8 oz)
		Sliced green onions - (optional)

Recipe Instructions

Preheat oven to 375 degrees. Grease bottom of 9-inch-square baking dish.

Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.

Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.

Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.

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

This recipe yields 8 servings.

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

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