 
A savory pan of cheese-rich Enchilada Casserole make 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. 8 15 min 25 min 
       - 1 pound lean ground beef
- 1 cup (1 small) chopped peeled onion
- 2 cloves garlic, finely chopped
- 2 cans (10-oz.) ORTEGA Enchilada Sauce
- 1 can (2 1/2-oz.) sliced ripe olives, divided
- 10 (6-inch) corn tortillas, cut in half,divided
- 2 cups (8-oz.) shredded cheddar cheese, divided
PREHEAT oven to 375º F. Grease bottom of 9-inch-square baking dish.
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.
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.
LAYER half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
BAKE for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Enchilada Casserole Quick, Easy & Delicious
Submitted Date: July 2003
Rating:
Reviewed By: June Jackson from Duncan, OK
Comments: For us working gals, quick, easy and delicious are the criteria for meals -- and this recipe met all three! I have made this twice in the past 2 weeks. I didn't change a thing. My family loved it. It is definitely a keeper. Served with a green salad, it is a nutritious, complete meal. Thank you, Ortega!
Great for the whole family
Submitted Date: July 2003
Rating:
Reviewed By: mary woolsey
Comments: My husband and kids are very picky eaters and they all loved it. I cut back on the amount of onion and didn't use the olives or garlic. My husband likes it so much we have it weekly. And when I had to go out of town he had me make 2 dishes to put in the freezer so he could pull them out and bake them for dinner.
Great meal - Easy to Make!
Submitted Date: May 2003
Rating:
Reviewed By: Anna
Comments: My husband and I both loved it. I made this recipe exactly as written except used less enchilada sauce because it seemed like it might be too watery. I served the remaining enchilada sauce on the side and it came out perfect!
Can be a super meatless meal!
Submitted Date: May 2003
Rating:
Reviewed By: Karen from Iowa
Comments: I had company during Lent and was looking for a hearty, meatless dish - so I adapted this recipe by substituting three cans of black beans for the ground beef. I cooked the garlic and onion along with the beans, then followed the rest of the recipe as written - it was delicious! My husband, who usually turns his nose up at meatless dishes, thought it was great. It was a hearty, inexpensive meal we all enjoyed.
An All In One Meal!
Submitted Date: May 2003
Rating:
Reviewed By: Brandy Hagelstein from Aurora, IL
Comments: I tried this recipe about a year ago, and since I have added my own touches here and there...and now, my family BEGS me to make it at least once a week. I added pre-cooked Mexican Rice, Refried Beans and Mexican Blend cheese to make it a more complete Mexican feast! Garnish the serving with shredded lettuce, sour cream and Ortega's Thick and Smooth Taco Sauce and it is a sure fire hit!
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