Enchilada Casserole Recipe







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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 375║ 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.