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 375º 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe used with permission from Ortega and www.ortega.com.