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    Easy Enchilada Casserole Easy Enchilada Casserole

    1 pound ground beef or turkey
    1 cup (1 small) chopped onion
    2 clove garlic, finely chopped
    1 3/4 cups (16-ounce jar) ORTEGA® Thick & Chunky Salsa
    1 3/4 cups (1-pound can) ORTEGA® Refried Beans
    1 1/4 cups (10-ounce can) ORTEGA® Enchilada Sauce
    1/2 cup (2 1/4-ounce can) sliced ripe olives
    10 (6-inch) corn tortillas, sliced in half, divided
    2 cups (8 ounces) SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, divided
    Sliced green onions (optional)


    PREHEAT oven to 375 F.

    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 x 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.

    Makes 12 servings

    This recipe used with permission from Ortega and www.ortega.com.

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