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Enchilada Casserole - California Style

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 1 hr
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
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