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

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.