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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

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