Enchilada Casserole

2 lbs lean ground beef
2 c. chopped onions
4 cloves chopped garlic
4 (10 oz) cans enchilada sauce
2 cans sliced ripe olives
20 (6″) corn tortillas, cut in half
4 c shredded cheddar cheese

Preheat oven to 375°.  Grease bottom of 13×9 baking dish. 

Combine beef, onion, and garlic in large skillet.  Cook over medium-high heat, stirring occasionally, for 4-5 minutes or until beef is no longer pink.  Stir in enchilada sauce and 1/2 c olives.  Bring to a boil.  Reduce heat to low, cover.  Cook, stirring occasionally, for 5-8 minutes.

Layer tortillas, beef mixture, and cheese, repeat.  Cover and bake for 20 minutes.  Uncover, bake for an additional 5 minutes or until bubbly and cheese is melted.  Sprinkle with remaining olives.

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