Enchilada Casserole |
| Name: |
Terence Branch |
| Base: |
Little Rock AFB |
| Recipe: |
1 pound lean ground beef
1 (1 small) cup chopped peeled onion
2 clove garlic, finely chopped
2 (10-oz.) cans ORTEGA® Enchilada Sauce with Green Chiles & Onion
1 (2 1/2-oz.) can sliced ripe olives, divided
10 (6-inch) corn tortillas, cut in half,divided
2 (8-oz.) cups shredded cheddar cheese, divided
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.
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