A savory pan of cheese-rich enchilada casserole makes for a delicious family dish on a busy weeknight. Toss a green salad together while this casserole is baking and serve with a bowl of fluffy rice.

Enchilada Casserole

1 pound lean ground beef
1 cup (1 small) chopped onion
2 cloves garlic, minced
2 (10-ounce) cans enchilada sauce
1 (2 1/2-ounce) can sliced ripe olives - divided use
10 (6-inch) corn tortillas, cut in half - divided use
2 cups (8 ounces) shredded cheddar cheese - divided use

1. Preheat oven to 375°F (190°C). Grease bottom of 9-inch-square baking dish.
2. 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.
3. 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.
4. Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
5. Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.