Warm and satisfying, this enchilada casserole
is great for a cold, blustery day.
Easy
Enchilada Casserole
- 1 pound ground beef or
turkey
1 small onion, chopped
2 cloves garlic, minced
1 (16-ounce) jar medium salsa
1 (16-ounce) can refried beans
1 (10-ounce) can 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 13 x 9-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 are
the property of Nestlé® and Meals.com, used with permission.
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