Enchilada Casserole - California Style
Makes:
6-8 servings
Total Time:
1 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- 1 lb. ground beef
- 1 cup (1 small) chopped onion (2 Tbsp. flakes)
- 2 cloves garlic, finely chopped (1 tsp. powder)
- 1-3/4 cups (16 oz. jar) salsa
- 1-3/4 cups (1 pound can) refried beans
- 1-1/4 cups (10 oz. can) enchilada sauce
- 1/2 cup (2-1/4 oz. can) sliced ripe olives
- 10 (6-inch) corn tortillas, sliced in half, divided
- 2 cups (8 oz.) shredded cheddar cheese, divided
- Sliced green olives (optional)
make it
Preheat oven to 375 degrees F. Cook beef, onion and garlic in large skillet until beef is browned; drain. (I used microwave) 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 13 x 9-inch baking dish. Use an aluminum foil pan to save on clean up! 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. Sprinkle with green onions before serving.
Notes
