Mexican Easy Enchilada Casserole

Easy Enchilada Casserole
Category: Mexican, Casseroles
Yield: 12 servings

1 lbs. ground beef or turkey
1 cup (1 small) chopped onion
2 cloves garlic, finely chopped
1 3/4 cups (16-ounce jar) ORTEGAŽ Thick & Chunky Salsa
1 3/4 cups (1-pound can) ORTEGAŽ Refried Beans
1 1/4 cups (10-ounce can) ORTEGAŽ Enchilada Sauce
1/2 cup (2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
2 cups (8 ounces) SARGENTOŽ ChefStyle Shredded Mild Cheddar Cheese, divided
Sliced green onions (optional)

Preheat oven to 375° F.

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.

Sprinkle with green onions before serving.

Recipe and photo provided by OrtegaŽ and

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