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