Easy Enchilada Casserole
Warm and satisfying, this hearty enchilada casserole is great for a cold, blustery day.
1 pound ground beef, pork or turkey
1 small onion, chopped
2 cloves garlic, minced
1 (16-ounce) jar ORTEGA Salsa - Thick & Chunky (Medium)
1 (16-ounce) can ORTEGA Refried Beans
1 (10-ounce) can ORTEGA Enchilada Sauce
1 (2.25-ounce) can sliced ripe olives
10 (6-inch) corn tortillas, sliced in half
2 cups shredded mild cheddar cheese - divided use
- Preheat oven to 375°F (190°C).
- 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 13x9x2-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.
Makes 12 servings.
Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.