Enchilada Casserole

This sounds like what you are looking for. Just the name is different.

Ingredients

• Jalapeno Cafi Enchilada Casserole
• 1 pound lean ground beef
• 1 small onion, chopped
• 1 or 2 cloves garlic, chopped
• Salt and pepper to taste
• 12 corn tortillas
• 1 large can (14 oz) or 2 small cans
• enchilada sauce (I used Old El Paso)
• 1 cup grated cheddar or cheddar/jack cheese
• 1 can sliced ripe olives, drained.
• Brown the ground beef in a heavy skillet with the onions, cooking until the meat
• is browned and the onions clear. Add the chopped garlic and cook a minute or
• two more.
• Season to taste with salt and pepper. Set Aside.
• Soften the corn tortillas, either by dipping in oil or by spraying both sides
• with a non-stick spray, wrapping in a paper towel and putting in the microwave
• for 60 seconds.
• Cut the softened tortillas in quarters and set aside.
• Open the can of enchilada sauce and pour in bowl. Spray a small casserole dish
• (I used 8 x 8 inch dish) with non-stick spray.
• Take 1/3 of the tortillas and dip them in the sauce and then lay them in the
• casserole dish, spreading out so the bottom is covered. Spoon 1/3 of the meat
• on top and spoon a little sauce on the meat.
• Repeat the process until the tortillas and meat are gone. Pour any leftover
• enchilada sauce over the meat. Sprinkle the ripe olives on top and then cover
• with the grated cheese.
• Bake in 425 degree oven about 15-20 minutes until hot and bubbling and the
• cheese is melted. Serves 4.

Directions

Brown the ground beef in a heavy skillet with the onions, cooking until the meat
is browned and the onions clear. Add the chopped garlic and cook a minute or
two more.
Season to taste with salt and pepper. Set Aside.

Soften the corn tortillas, either by dipping in oil or by spraying both sides
with a non-stick spray, wrapping in a paper towel and putting in the microwave
for 60 seconds.

Cut the softened tortillas in quarters and set aside.

Open the can of enchilada sauce and pour in bowl. Spray a small casserole dish
(I used 8 x 8 inch dish) with non-stick spray.

Take 1/3 of the tortillas and dip them in the sauce and then lay them in the
casserole dish, spreading out so the bottom is covered. Spoon 1/3 of the meat
on top and spoon a little sauce on the meat.

Repeat the process until the tortillas and meat are gone. Pour any leftover
enchilada sauce over the meat. Sprinkle the ripe olives on top and then cover
with the grated cheese.

Bake in 425 degree oven about 15-20 minutes until hot and bubbling and the
cheese is melted.

Submitted 6/13/05.
Source: Recipe club
Submitted By: Kathy Henry
jkhenry@telusplanet.net
Enchilada Casserole