This is like making the ultimate enchilada, but in one pan and layered. You have really great ingredients and this is a very easy dish to make. The end result is a hearty meal that is quite delicious. This is perfect to warm you up on one of those cold winter nights.
Enchilada Casserole
1 pound ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
1 16-oz. jar Chunky Salsa
1 16-oz. can Refried Beans
1 10-oz. can Enchilada Sauce
1 2.25-oz. can sliced ripe olives
10 6-inch corn tortillas, sliced in half
2 cups shredded mild cheddar cheese, divided
Preheat oven to 375 degrees F.
1 small onion, chopped
2 cloves garlic, finely chopped
1 16-oz. jar Chunky Salsa
1 16-oz. can Refried Beans
1 10-oz. can Enchilada Sauce
1 2.25-oz. can sliced ripe olives
10 6-inch corn tortillas, sliced in half
2 cups shredded mild cheddar cheese, divided
Preheat oven to 375 degrees 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 13x9-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. Garnish with green onions before serving, if desired.
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