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    Enchilada Casserole Enchilada Casserole

    Prep: 15 min - Ready In: 50 min

    1 pound lean ground beef
    1 cup (1 small) chopped onion
    2 cloves garlic, finely chopped
    2 1/2 cups (two 10-ounce cans) ORTEGA Enchilada Sauce with Green Chiles & Onion
    1/2 cup (2 1/4-ounce can) sliced ripe olives, divided
    10 (6-inch) corn tortillas, cut in half, divided
    2 cups (8 ounces) shredded cheddar cheese, divided
    Sliced green onions (optional)

    PREHEAT oven to 375 F. 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.

    Makes 8 servings

    This recipe used with permission from Ortega and

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