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.