Prep: 15 Mins Cook: 25 Mins

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.

Enchilada Casserole


  • 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 375°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.
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